Thursday, May 7, 2009

Spaghetti Squash

Squish for dinner!
So I took the easy way out tonight.
Spaghetti squash is easy enough to cook- you can either cut it in half, clean out the "guts", and bake in a 375degree oven, cut side down, until tender, about 30-40 minutes.
You can also boil it or nuke it, but I've never done either so I can't say how it'd turn out.
I cook it whole-pierce it or your squash will go nuclear in your oven (not pretty).
After about an hour, take it out and let it cool. Chop it in half, clean out the guts, and there we have it-spaghetti squash. Separate the "strands" with a fork, I just scratch at it until it looks like spaghetti sitting in the shell.
Eat up! Tonight Q and I had it with Veggie Sauce-looks deceptively like spaghetti sauce. I use 1/2c organic spaghetti sauce and add a Stage2 size baby food jar of organic veggies (today was carrots), mix it well and use instead of regular spaghetti sauce. It's a good way to sneak in veggies.


  1. I've never done this, but now that we're rice free I can't use the regular Tinkyada spaghetti. I've been using quinoa/corn but I also don't want to go too corn-happy. So this just might work. (we are also tomato-free but my kids have gotten used to "plain" spaghetti with some oil and garlic and salt).

  2. I know you can't do coconut oil anymore (I would probably die, I'm addicted to it), but it's good with oil and some garlic, I sauteed the leftovers like that one day (oh how I love leftovers for fast lunch).
    And smarty pants me forgot to add that you should put just a lil water in the bottom of the pan when you bake it.