I have noticed in the grocery store there is a lot of spaghetti squash right now. I love spaghetti squash, we grow our own, we use it in place of noodles, and the squash lasts forever! So here are a few recipes to try if you want to take advantage of it while it's in the stores, or like me still have tons from your harvest this fall.
Microwave-If your short on time, you can just cook it in the microwave. Cut it in 1/2, putting one half in cooking for 5 minutes open side down, then turn it over and cook for 5 minutes open side up, then leave it in the microwave for 5 minutes. I love this method cause you can do it last minute and it's quick and easy, the only thing is if you like the noodles a little more soft, this method doesn't cook them quite as much so they're a little more crunchy and the "noodles" don't come out quite as easily.
Oven-Or you can cook it in the oven by either cutting it in half, placing the halves face side down on a cookie sheet, or put the squash in whole just make sure you poke holes in it and cook at 350 for 1 hour. Leaving it whole is the easiest, because cutting it before it's cooked can be a little difficult.
After cooking it, scoop out the seeds and throw away. Then scoop out the flesh, it comes out like little noodles and you can just pour your favorite spaghetti sauce over top. Makes for a very healthy spaghetti dinner, you and your families may be a little leery at first, but Colby is picky when it comes to healthy, and he now prefers the squash over noodles!
Here are 2 other recipes we like
Spaghetti Squash Capreese Bake
Skinny Spaghetti Squash Alfredo - we love this one
Waiting to hear from you all!
Love-Nat
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