Thursday, Thursday! We’re almost there! If you follow me on instagram (emhi10s), you may have noticed that I have a new love in my life.
True story: I had never had spaghetti squash until I roasted my first one last month (I KNOW, I KNOW…where the heck have I been). As ridiculous as it sounds, I was scared to try it! But now that I have…oh emmm geeeee! It is definitely my new favorite food! Super easy to prepare and can go with ANYTHING! Veggies, meat, cheese, you name it! It is a great gluten-free replacement for pasta as well!
In light of me overcoming my fear of the sketti squash, I figured I would provide a step by step post on how to roast one, because although some foodies consider it common knowledge, I figure there have to be other newbies out there! Here’s how it’s done:
1. Using a fairly large and sharp knife, cut squash in half lengthwise.
2. Use scissors to cut the stringy guts from the sides and then use a large spoon to scoop out the guts and seeds.
3. Take your two gutless halves and place on a large baking sheet. Brush with olive oil. I usually aim for 1-2 tablespoons for squash half.
4. Sprinkle on the seasonings! I like to use pepper, oregano, and parsley!
5. Roast for 45 minutes at 375 degrees.
6. Let squash cool for 5ish minutes, then use a fork to shred!
Then put it to use and eat it up! You can refrigerate the leftovers!
There are SO MANY fun things to do with this squash…eat it like spaghetti with marinara sauce or dress it up with other fun veggies! I’ve been eating my squash with sautéed greens (kale or spinach), onion, and garlic lately, but my favorite was this:
Spaghetti squash+kale+red onion + ground turkey + pumpkin alfredo + parmesan combo. Recipe coming soon because it was the best random dinner I ever threw together. But for now, get to roastin’ that squash!
Oh and on a side note, last night I went from this:
And i am super jacked about it!
Now you tell me….what is YOUR favorite way to eat spaghetti squash?!