Spaghetti Squash! How to turn a squash into ‘noodles’ + 3 great recipes
Whenever we cook spaghetti squash, it feels like we’re performing a magic trick in our kitchen. You’ve got to see it to believe it — but when you bake a spaghetti squash, the flesh turns into little noodles, satiating our pasta cravings without all of the carbs and calories.
While it’s a “winter squash,” you can of course find it year-round at your grocery store.
Basic cooking instructions: Cut the squash in half length-wise. Scoop out the seeds with a spoon (you can toast them just like you would pumpkin seeds if you’d like). Place the spaghetti squash down in a baking dish with about 1/2 inch of water. Bake on 375 for about 30 to 45 minutes. Then, fork out your noodles.
This summer, we’re loving tossing “tomato salad” on top of the spaghetti squash. Mix up diced Roma tomatoes, basil, mozzarella cheese, red onions and a little bit of salt and pepper. Red pepper flakes will give it an added kick. Then serve it on top of the spaghetti squash.
But, there are so many spaghetti squash renditions. We’ve found some delicious ones from some of our fave food bloggers.
Skinny Spaghetti Squash Alfredo: We never thought we’d hear ‘skinny’ and ‘Alfredo’ in the same sentence, so this recipe from Georgia over at The Comfort of Cooking totally wows us. She shows us how to use Neufchatel cheese, Parmesan cheese, garlic and a few other ingredients for a rich-tasting, but light topping for your squash.
Georgia says this about the Alfredo rendition: “Topped with a bubbling hot, creamy mixture of milk, garlic, Parmesan and a teensy bit of butter, this squash alfredo was nothing short of sca-rumptious!” she says.
Crock Pot Spaghetti Squash Thai Noodle Bowl: Our other favorite kitchen magic trick is a crock pot that cooks dinner for us while we’re away. That’s why this spaghetti squash recipe from The Skinny Fork is a must try for us! Amanda, the foodie and blogger who shared this recipe with us, says its a great alternative to Italian.
Amanda says this about the bowl: “This is such a super simple and amazingly healthy low carb dinner that will keep you full, satisfied, and guilt free when you’re craving an Asian inspired dish,” she says.
Garlic & Goat Cheese Spaghetti Squash: This recipe from The Primalist would pair wonderfully with pizza or you could add in a little chicken to make it a main dish. Either way, our mouth is watering. Here’s what she says about it: “This creamy, garlicky spaghetti squash may not taste anything like actual spaghetti. But after you’ve had some, I doubt you’ll miss the original. The mild goat cheese adds creaminess while the acidity of the lemon nicely cuts through the garlic and olive oil.”
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