Tuesday, May 1, 2012
Spaghetti Squash Instead of Pasta - a Low Carb / Gluten Free Alternative
There are quite a few different schools of thought as to how to cook Spaghetti Squash ~ so instead, I just went with my instinct ~ and the results were fabulous!
I bought a big-honking squash. (Yes, that is the technical term). I wasn't sure how much it would make, so I gambled. If there was too much, well, leftovers would have become pureed baby food. If it was too little, hubby and I love my mom's recipe for spaghetti sauce so much, eating a bowl of just sauce rocks! But basically, the squash's strands are the same size and shape of spaghetti, so I tried to visualize it filled with noodles (minus the seed pulp). It ended up being just the right size for 6 servings.
I started by hacking this baby in half. It was not an easy feat - but not impossible. - exactly like carving a pumpkin You just need a sharp knife and a little elbow leverage - and a lot of caution!
I scooped out the seed pulp (think pumpkin carving again) and place a very generous scoop of butter in the centers and placed them on a baking sheet. I'm thinking next time I'm going to try drizzling with some oil or even a little water.
I baked them for about 45 minutes at 375'. It filled the house with a delicious smell! Way better than any stinking pot of boiling pasta! Your baking times will vary, depending on the size of your squash.
Using a fork, I pulled out the 'meat' of the squash, and it pulled out beautifully. Did I mention it smelled heavenly?
I added it directly into the pot of sauce, tossed it and served!
It was a little heavy on the sauce - but just to our liking. Topped with Parmesan Cheese it was amazingly delicious! The roasted squash added a depth to the flavour I didn't expect, and it just made the entire dish that much more appetizing!