I know fall is here when I see various types of squash at the farmer’s market. There are many varieties but one of my favorites is spaghetti squash. I feel the best way to cook it so that it is not watery is to roast it in the oven.
Spaghetti with meat sauce is one of our favorite family meals but I did not like to make it because the pasta would cause my blood sugar to elevate to unacceptable levels. A friend of mine told me she used spaghetti squash instead of pasta and it was delicious. I finally convinced my husband who does not like many vegetables to give this a try and to my surprise he loved it. The bonus for me is that spaghetti squash does not increase my blood sugar and it has fewer calories than the pasta.
Give oven-roasted spaghetti squash a try and serve it with Turkey Meat Sauce. Your family will love it!
Oven Roasted Spaghetti Squash
- 1 each Spaghetti Squash
- 2 tsp olive or canola oil
- 1/2 tsp salt
- Preheat oven to 350 degrees F.
- Wash the the outside skin of the squash.
- Cook the squash in the microwave on high for 2 minutes.
- Cut the squash in half with a sharp chefs knife. If it is too difficult to cut, cook it in the microwave for another 1-2 minutes.
- Remove the seeds and membrane from the squash using a metal spoon.
- Brush the flesh of the squash with the oil.
- Spray a sheet pan with pan release or brush with oil. Place the squash, flesh side down on baking sheet.
- Bake squash at 350 degrees F for about 50 minutes. When you pierce the outside skin with a knife the inside flesh should be soft.
- Let squash cool slightly.
- Using a fork, rack the fork through the flesh of the squash creating strands like spaghetti.
- Place cooked squash into a bowl and season with salt.