Baked squash!
Ready to bake!
Spaghetti squash is my new favourite vegetable. It’s amazing. We cooked it for the first time last week and it was a delicious success! Spaghetti squash has lots of great things going for it. You can bake it, boil it, steam it or even microwave it, it contains lots of great nutrients and it’s very low in calories. Oh and most importantly it’s naturally gluten free.
When it’s raw it’s hard like any other squash but once you cook it the flesh comes out just like spaghetti! I had heard spaghetti squash was a great substitute for pasta but I didn’t truly believe it until I saw it for myself. Amazing!
There are lots of great ways to cook and eat spaghetti squash but I really like it baked and served with home-made tomato sauce and fresh parmesan. A fantastic gluten free meal and really simple to make!
Ingredients
- Spaghetti squash
- Olive oil
- Salt and pepper
- Tomato sauce
- Parmesan
How to make it
- Preheat oven to 375F
- Chop the spaghetti squash in half (It’s pretty challenging to cut but it can be done!)
- Scoop out seeds
- Drizzle halves with olive oil and season with salt and pepper
- Place squash face down on baking tray and bake for 40 minutes
- Turn squash over and bake for another 10 minutes
- Let squash cool and spoon out the spaghetti goodness
- Serve with tomato sauce, sprinkle with parmesan and enjoy!
Happy with how it turned out 🙂
Ready to eat!
Have you tried spaghetti squash? What’s your favourite way of eating it?
