Spaghetti squash is an easy, healthy dish that makes a great gluten-free alternative to regular pasta that is low carb and completely vegetarian friendly. This winter squash is only available seasonally but it has a wonderful,slight crunch that is fresh and flavorful.
Cut the Spaghetti Squash in half lengthwise. Sprinkle with olive oil & a bit of salt. Bake face down in a baking dish and cover with foil. Cook at 375° for around 40 minutes (depending on the size of your squash).
When the squash is roasted, pull it out of the oven. The texture will have changed to the distinctive "spaghetti" like texture this squash is known for. Use a fork to pull the inside of the squash away from the tough husk. If the inside is still hard and solid, it needs to cook more. A well roasted spaghetti squash will pull away from the husk easily. You can fold over the foil to help you handle the warm squash, while you texture the insides.
After you've pulled it away from the sides with a fork, you can switch to a tablespoon and scoop out the insides onto your serving dish (don't overwork it). Add another handful of a good italian blend of cheese (like parmesan, mozzarella, romano, asiago, etc), sprinkle a liberal amount of shredded cheese on the squash while it is still hot.
Add a layer of heated red sauce (any spaghetti sauce or marinara will do) on top of the cheesy spaghetti squash. Then sprinkle a little extra cheese. You can also garnish with a bit of sweet basil for color if you like.
One spaghetti squash will generally feed 4 people. Enjoy!
You can find several other recipes for this amazing vegetable at:
Alstede Farms or NWPA Growers Co-op or Fair Shares CCSA