I’ve been seeing this all over Pinterest recently and I was very intrigued. You can make “healthy” spaghetti? You can make it from a delicious vegetable?! But surely that takes time and effort and energy. Right?
It’s one of the easiest dishes I have ever made!
[Before we go any further, I’m going to go ahead and apologize in advance for the poor quality of the photographs. One day I shall invest in a proper camera! Until then, my apologies. The food is good, I promise.]
What You’ll Need
- 1 Spaghetti squash (that’s ACTUALLY what it is called. For real)
- 2 red peppers
- 2 yellow peppers
- 2 cloves garlic
- 1 medium yellow onion
- 1 bottle Alfredo sauce (spend the extra buck or two and go for something less generic and slightly healthier…with real ingredients you can recognize and pronounce)
I honestly thought that spaghetti squash would involve taking actual squash, grating it with a fork or some sort of apparatus to make spaghetti-like strands, and then boiling them until they were soft and doughy. I’m really grateful as to how incorrect I was. The hardest part of the entire process was cutting the spaghetti squash into half. And I do mean hard.
As you can tell, I had a bit of a problem trying to crack those suckers open. It may also have had something to do with the fact that my friend, whose apartment I was cooking in, didn’t own a butcher knife. I had to deal with a small but fairly sharp knife instead. Once I managed to dig deep and start sawing, it wasn’t so bad.
To my great surprise, the inside of a spaghetti squash looks (and smells) very similar to the inside of a pumpkin. For this, I was unprepared.
I love pumpkin carving, but the insides of pumpkins gross me out. When I realized I’d have to dig into the spaghetti squash to remove all the seeds before cooking it, I wasn’t too pleased. I then figured, however, that step can be saved for after cooking. Hooray!
Place the squash face down on a baking sheet and put it in the oven at 375 degrees for about 40 minutes. You can see here that I have 2 spaghetti squashes prepped, despite mentioning earlier that you only needed one. Well, I learned that one is really all you need to feed at least three people…
When the spaghetti squash is good and baked, the insides are warm, easy to scoop, and a delectable golden color.
Start scooping the ‘spaghetti strands’ with a fork. You can flick out the seeds as you scoop the contents into a bowl. At first glance you may think that the only available ‘spaghetti’ is what’s directly in the middle. In fact, the entire inside of that squash yields those delightful strands! You just have to scrape with your fork and they come away like thick threads.
For the sauce, just chop up your peppers and onions and heat them with the Alfredo sauce.
There you have it! Spaghetti squash!
The flavour combo was really delicious! I’m not sure if you can boil the squash once it’s been baked, but I’d like to give it a try so that it’s got less of a crunch. The peppers and onions added enough of that to the bite! Try it with any meat and veggie combo and enjoy the guilt-free, fork twirling fun.
Do you guys have another way to cook spaghetti squash? Share it with me in the comments!
Mangez bien, riez souvent, aimez beaucoup!