Spaghetti squash is a great healthy alternative to pasta, rice, or bread.
It is naturally sweet, provides vitamin C, vitamin B-6, and minerals our body needs. Pasta just does not have that kind of nutritional power.
This is one side dish you can feel great about eating!
Preheat oven to 400 degrees
With a sharp butcher knife, cut the squash in half lengthwise
With a spoon, scrape out the seeds
Place squash halves flesh side down in a baking pan with 1 inch of water in the bottom. (I like a glass baking dish for this, like pyrex)
Cook for 45-55 minutes, until tender
Allow to cool for 20 minutes so it’s easier to handle
Hold one half with a towel and scrape the flesh out with a spoon into a large bowl. Repeat with other half.
Tip #1: Topping ideas are endless. You can go basic with just a few dried spices. Or, you can try adding some butter, salt, and pepper. To go even further, you can add marinara to the top and have spaghetti.
Tip #2: You know the squash is tender and ready to come out of the oven when the outside shell is easy to press down when squeezed.