So I’m totally patting myself on the back
for how delicious this turned out and thought I should share…
Spaghetti Squash is one of those things that is generally known
as the “diet” version of pasta.. but that doesn’t have to be so.
I’m someone who believes that it’s the condiments and spices
that truly make the meal, not just the base of it.
For example, would you ever eat pasta just completely plain, no sauce?
I highly doubt it… because it would taste like nothing.
Bring in spaghetti squash….
you can still have the meaty marinara sauce taste,
but without the post-carb comma. lol.
Most recipes instruct to cook the squash at a temperature
in the 300’s, but I’ve found it to be much tastier at a much higher temperature
because it dries out more of the water and caramelizes the natural
sugars in the squash.
- 1 large spaghetti squash
- optional olive oil, salt, etc.
- sauce or seasonings as desired
Cut the spaghetti squash in half, lengthwise and place in on a baking sheet with the open sides up. Scoop the seeds out and season the squash with a bit of Olive Oil, Sea Salt, and Pepper.
Place the pan in the oven the oven at bake at 450-500 F for 35-45 minutes. Time will depend on the size of both the squash and the oven.
Once you’ve noticed the Squash start to get brown and crispy, remove from the oven, and use a fork to scoop out the strands in long strokes (should come apart easily).
Place strands in a bowl and top with Marinara, Oregano, and cheese/meat of your choosing.
I used nutritional yeast and veggie crumbles to top mine 🙂