The Absolute Best Spaghetti Squash Recipe!
Spaghetti squash is a god send from mother nature especially if you have to stay away from a lot of grains like me. This squash has very little carbs and has nutrients such as complex B vitamins, calcium, copper and fiber, to find out more about the nutritional values click here.
How to prep your spaghetti squash
I started eating spaghetti squash a couple of years ago and use to first cut the squash in half, scoop the seeds out , drizzle with olive oil. Then put both sides upside down on a baking sheet and bake. I recently found a much better way to get the spaghetti squash ready to eat. It’s as easy as stabbing a couple of slits in the squash and popping it right in the oven. By doing it this way there’s no struggle to break open the hard squash shell. It’s quick and easy.
- Preheat your oven to 400 degrees. Take your squash and cut a few slits into it. Bake for about 30 to 45 minutes. You will know its done when you can easily put a knife through the squash. You can also tell its done because the squash will be slightly brown and shrink a little. You can then cut the squash in half, scoop out the seeds and shred the squash to make squash pasta!
Now on to the best part and what makes spaghetti squash amazing…the toppings!
AuthorDesireeCategoryEasy Recipes, Gluten Free, Main MealsDifficultyIntermediateThis recipe is perfect for those watching their carb intake or are gluten intolerant. It's quick and easy.
The only time consuming activity is cooking the spaghetti squash. And that can be very easy by just popping the squash whole in your oven. First poke a couple slits in the squash. Place the squash on a pan and bake for about 30 minutes. You will know when the squash is done when you can insert a knife into the squash and it goes through easily.
Once that is done you're really for the toppings!!! Below is a topping recipe that will make sure you're spaghetti squash is the best ever!
In small fry pan on medium to high heat, place the olive oil, shallots, mushrooms, savory herb and onion powder in the pan and sauté till soft.
Add a cup of watercress to the pan and mix together. Take off the stove add sea salt and pepper to taste.
Pour the watercress mixture over the spaghetti squash mix till coated.
Drizzle a little more olive oil if desired. If you choose you can also sprinkle a little parmesan cheese or raw goat cheese on top (which is what I did).
If you are completely plant based. You can substitute grinded brazil nuts to sprinkle on top. Brazil nuts has a slight cheesy flavor.
This dish came out so well, it was extremely delicious and filling! If you’ve never tried spaghetti squash keep in mind it’s still a vegetable, you’re not going to get the carby taste of real pasta but you will get a taste that is mild, light in texture and is the perfect vehicle for yummy sauces such as this.
Ingredients
Directions
In small fry pan on medium to high heat, place the olive oil, shallots, mushrooms, savory herb and onion powder in the pan and sauté till soft.
Add a cup of watercress to the pan and mix together. Take off the stove add sea salt and pepper to taste.
Pour the watercress mixture over the spaghetti squash mix till coated.
Drizzle a little more olive oil if desired. If you choose you can also sprinkle a little parmesan cheese or raw goat cheese on top (which is what I did).
If you are completely plant based. You can substitute grinded brazil nuts to sprinkle on top. Brazil nuts has a slight cheesy flavor.
This dish came out so well, it was extremely delicious and filling! If you’ve never tried spaghetti squash keep in mind it’s still a vegetable, you’re not going to get the carby taste of real pasta but you will get a taste that is mild, light in texture and is the perfect vehicle for yummy sauces such as this.
