How to Make Spaghetti Squash

Spaghetti squash is a wonderful gluten-free substitution for most pasta dishes and makes a beautiful side dish to any vegetable plate or meat dinner. 

I sometimes even eat it for breakfast with a poached egg and lots of parmesan cheese, salt, and cracked pepper. 

Once you crack open the squash (it is quite stubborn), it simply roasts in the oven for 35-40 minutes. Remember to remove the seeds before roasting. You can lay the face of the squash up or down - in the video I show you the difference between the two. 

My face-down squash was very soft, which is usually how I like my squash. However, in this application, it had no texture and quickly turned to mush. So, I recommend roasting for 30-35 minutes at 400 degrees. Some recipes recommend coating the open face with olive oil or butter. It does add flavor, but it's up to you. 

When done, let it cool, then take a fork and shred it across, not down the length of the squash. Twirl into nests or serve in a large bowl. 

It's truly tasty with a meat-based sauce like bolognese or ragu. You can generally get 4 servings out of one squash. 

I'm a certified Integrative Nutrition Health Coach and I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks. 

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