Spaghetti squash is one of those things that I never had the ambition to try prior to my keto diet plunge. I never knew what to do with it, and I thought it was going to taste like acorn squash, which I think is pretty vile.
Thankfully, I took the advice of a loved one, and gave it a go. Surprisingly enough, it was readily available, cheap, easy to prepare, and it really didn’t taste like much at all. It’s a little sweet, and the texture is like undercooked vermicelli (which, of course, I wouldn’t know anything about *cough*). For an alternative to pasta that boasts 31g carbs/100g, it is a great carb-cut sitting at 5.5g net carbs (7gross minus 1.5g fiber) per 100g.
Preparing the squash is simple. Start by cutting it open lengthwise, and scrape out the seeds and stringy-bits. I save my seeds for planting in my urban garden- more on how to do that to come.
Drizzle the meat of the squash with olive oil and rub it with some salt, pepper, and garlic powder (if that’s your pleasure). Flip the halves over, and place on a parchment-lined cookie sheet so that the skin side is exposed. Drizzle with some more olive oil and toss it into a pre-heated 400* oven. Bake for 40-45 minutes. You know it’s ready when you poke it with a fork and it’s tender to the touch. Remove from the oven, and leave the squash as-is on the cookie sheet for 5-10 minutes. Flip the halves over, and scrape the meat from the skin with a fork. It’s really that easy.
You can pair the squash with any regular low-carb pasta sauce, sour cream and melted cheese (one of my favourites!), butter and chives, or whatever savory touch your heart desires.
How do you like your spaghetti squash?