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Spaghetti squash is a variety of winter squash. When cooked, it’s flesh resembles thin strands of yellow spaghetti, making spaghetti squash a great gluten-free alternative for pasta.
Preparation couldn’t be easier – just throw it whole on a roasting pan and place in a 375 degrees oven for an hour. Some people choose to cut the squash in half first which will make the squash cook faster, but either way works. It can also be done in a slow cooker if you have a big enough one to fit the squash. I prefer to under cook it slightly, mushy strands are harder to substitute for pasta.
Oven-Baked Spaghetti Squash
Use the spaghetti strands in place of pasta (top with meatballs or a bolognese sauce, mix with pesto, or serve simply with grated parmesan cheese and black pepper).
1. Preheat oven to 375 degrees.
2. Rinse squash and place on a roasting pan.
3. Pierce the skin with a sharp knife and bake in the oven for one hour.
4. Allow the squash to cool and cut in half.
5. Scoop out the seeds and use a fork to scrape the squash strands.
Try my Squash Bottarga recipe for a gourmet take on this simple vegetable.