Using spaghetti squash for 'pasta'

  • Using spaghetti squash for 'pasta' awithrow

    I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghetti squash noodles instead of regular pasta. Is there a particular method of cooking the squash that helps form better noodles than others? Any other methods to help the 'pasta' come out more pasta-like?

  • Split the squash in half lengthwise, drizzle with olive oil, and place face-down on a foil-covered baking sheet. I usually roast for 45 min to an hour, depending on the size of the squash. The inside 'noodles' can then be scooped out with a fork for an awesome pasta substitution. Enjoy!

  • You can also make it in the microwave. Either split first, remove the seeds and stringy goop, and place face-down on a microwave-safe plate or just prick it with a fork and cook it. Time will depend on size, but cook it until it's nice and soft. Then just use a fork to scrape out the flesh. The flesh will automatically come out in strings.

    You can also bake it whole -- which means that you'll have to scrape out the seeds after it's cooked. Again, make sure to prick it so that it doesn't split on its own.

    One warning, though -- it will have a crispier texture than noodles. No matter how long you cook it, it still won't be as soft as pasta. But that texture is actually one of the attractions, for me. It's got a bit of a crunch, which is nice.

substitutions low-carb squash spaghetti
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