Spaghetti Squash always seems like the forgotten winter gourd. I often easily confuse it for butternut squash at the supermarket. While equally as tasty, spaghetti squash has great natural buttery flavor and is perfect hearty addition to any meal. What’s better is that it is a great low calorie alternative to carb-heavy pasta (as is this Zucchini Spaghetti recipe), and relatively easy to prepare.
Always debate on how to cook the squash (hole or halved if you have a little extra muscle to put into it), but is a great textured snack or addition to any meal and requires few additional ingredients to season.
Ingredients $8.00 (4 Servings)
- Spaghetti Squash 1 unit
- Olive Oil 2 tbsps
- Salt & Pepper (2 pinches should do - one for each half) 2 units
- Spaghetti Sauce (optional) 2 cups
- Black Olives sliced 1/2 cup
- Oregano 1 tsp
- Cut the squash in half lengthwise with a sharp knife. Be careful and go slowly!
- Scoop out and discard the seeds.
- Preheat the oven to 375°F. Brush with olive oil and season with salt and pepper. Place squash halves cut side down on cooking sheet.
- Remove squash from the oven and allow it to cool for a few minutes. Scrape the flesh from the squash with fork and transfer to stove top pan.
- Sauté with a little oregano, sliced olives and sauce for about 5 minutes before serving warm.
NOTE: Spaghetti sauce can be made variety of ways with different dried herbs, with or without sauces. If you’re in a rush, you can always microwave 6-8 minutes (not recommended) or boil for a half hour. If you don’t have large knife or concerned you may cut yourself while splitting into halves, just make sure pierce the outside of the squash a few times before cooking.