Get excited for this vegetable. It’s pretty cool! I don’t think I have ever had spaghetti squash until last night but I have always wanted to try it. I was a little nervous that I would mess up cooking it so I waited and did it when hubby was out of town. Poor guy, he missed a great meal! Below I’ll show you two ways to prep this versatile veggie for maximum use, and believe me, there will be lots of spaghetti squash recipies to come!
Start out by washing squash and preheating oven to 400 degrees.
Next, spray the squash with olive oil spray or lightly brush the inside with olive oil. Salt and pepper the inside. (I don’t really like pepper, so I used freshly grated nutmeg).
I think some people use this veggie in place of noodles as part of a low carbohydrate diet and that’s fine, but I actually like the flavor of it. Spaghetti squash is so versatile because it takes on the flavor of what ever it is being cooked with. Roasted with a little salt, it had an amazingly warm nutty flavor and it was slightly sweet. I’m sure this would be fine cooked in the microwave also, but I just love the flavor that roasting brings to vegetables. Look forward to lots of creative uses for this winter squash from me; I’ll keep them coming.