Let’s begin the ode to spaghetti squash (SS). IF you’ve never had it, I don’t even know where to begin with you. Once you have it, you’ll wonder why you took so-ever-loving-long to try it, AND you’ll never look at pasta the same again.
SS is so versatile you can do just about a million things with it, which is probably why I love it so much. It never gets boring!! And a full cup of it is only 60 calories!
Tonight’s version was suuuuper simple (and yes I served it in a paper bowl.) Lol When my husband is not home and I’m only cooking for one, why make more dishes?
Heck. Who am I kidding? Even when he IS home, our go-to is paper plates and bowls and plastic silverware! We LOVE to cook BOMB FOOD, but don’t like dishes afterwards. 🙂
So what’s the easiest way to serve it?
Literally just like you would pasta.
Make it the noodle and put pasta sauce right on top! Or we’ve even made layered lasagnas instead of pasta sheets just put layers of the shredded SS. It does have more moisture than pasta, so keep that in mind if you’re going to layer it, but everything else is the same.
The best way to cook it: Baked whole.
I’ve tried so many different ways, and let me tell you the easiest. Oven at 400F degrees, and make 25-30 min, spin to the other side for 25-30 min. more. You might start to get brown marks from the oven rack and it may even begin to split open. That’s a good thing. It makes it so much easier to cut.
The reason I do it this way is because I’ve tried cutting it in half before cooking, but it’s so tough I’ve almost split my hand open because you’re trying to pin down a round object! Not wise.
Baked then sliced in half.
Scoop out the pumpkin-like seeds, then shred with a fork.
Now do whatever the heck you want to make it delish!
What I’ve done here is 1) saute diced tomato with coconut oil and minced garlic.
Then after a few minutes, 2) add the shredded SS just to warm through. Add some classic italian seasonings to taste, and voila!
Now I must admit, we happen to have a small bottle of basil infused olive oil for drizzling that we bought on our trip to Rome last October, so it’s a special extra touch that I just couldn’t miss. 😉
Olio de Basilico de Positano – aka YUM!
Now that you have learned a super easy way to enjoy this incredible squash, have at it!
And share with me below as well. I’m always looking for even more ways to enjoy it! 🙂
Let’s begin the ode to spaghetti squash (SS). IF you’ve never had it, I don’t even know where to begin with you. Once you have it, you’ll wonder why you took so-ever-loving-long to try it, AND you’ll never look at pasta the same again.
SS is so versatile you can do just about a million things with it, which is probably why I love it so much. It never gets boring!! And a full cup of it is only 60 calories!
Tonight’s version was suuuuper simple (and yes I served it in a paper bowl.) Lol When my husband is not home and I’m only cooking for one, why make more dishes?
Heck. Who am I kidding? Even when he IS home, our go-to is paper plates and bowls and plastic silverware! We LOVE to cook BOMB FOOD, but don’t like dishes afterwards. 🙂
So what’s the easiest way to serve it?
Literally just like you would pasta.
Make it the noodle and put pasta sauce right on top! Or we’ve even made layered lasagnas instead of pasta sheets just put layers of the shredded SS. It does have more moisture than pasta, so keep that in mind if you’re going to layer it, but everything else is the same.
The best way to cook it: Baked whole.
I’ve tried so many different ways, and let me tell you the easiest. Oven at 400F degrees, and make 25-30 min, spin to the other side for 25-30 min. more. You might start to get brown marks from the oven rack and it may even begin to split open. That’s a good thing. It makes it so much easier to cut.
The reason I do it this way is because I’ve tried cutting it in half before cooking, but it’s so tough I’ve almost split my hand open because you’re trying to pin down a round object! Not wise.
Baked then sliced in half.
Scoop out the pumpkin-like seeds, then shred with a fork.
Now do whatever the heck you want to make it delish!
What I’ve done here is 1) saute diced tomato with coconut oil and minced garlic.
Then after a few minutes, 2) add the shredded SS just to warm through. Add some classic italian seasonings to taste, and voila!
Now I must admit, we happen to have a small bottle of basil infused olive oil for drizzling that we bought on our trip to Rome last October, so it’s a special extra touch that I just couldn’t miss. 😉
Olio de Basilico de Positano – aka YUM!
Now that you have learned a super easy way to enjoy this incredible squash, have at it!
And share with me below as well. I’m always looking for even more ways to enjoy it! 🙂
Let’s begin the ode to spaghetti squash (SS). IF you’ve never had it, I don’t even know where to begin with you. Once you have it, you’ll wonder why you took so-ever-loving-long to try it, AND you’ll never look at pasta the same again.
SS is so versatile you can do just about a million things with it, which is probably why I love it so much. It never gets boring!! And a full cup of it is only 60 calories!
Tonight’s version was suuuuper simple (and yes I served it in a paper bowl.) Lol When my husband is not home and I’m only cooking for one, why make more dishes?
Heck. Who am I kidding? Even when he IS home, our go-to is paper plates and bowls and plastic silverware! We LOVE to cook BOMB FOOD, but don’t like dishes afterwards. 🙂
So what’s the easiest way to serve it?
Literally just like you would pasta.
Make it the noodle and put pasta sauce right on top! Or we’ve even made layered lasagnas instead of pasta sheets just put layers of the shredded SS. It does have more moisture than pasta, so keep that in mind if you’re going to layer it, but everything else is the same.
The best way to cook it: Baked whole.
I’ve tried so many different ways, and let me tell you the easiest. Oven at 400F degrees, and make 25-30 min, spin to the other side for 25-30 min. more. You might start to get brown marks from the oven rack and it may even begin to split open. That’s a good thing. It makes it so much easier to cut.
The reason I do it this way is because I’ve tried cutting it in half before cooking, but it’s so tough I’ve almost split my hand open because you’re trying to pin down a round object! Not wise.
Baked then sliced in half.
Scoop out the pumpkin-like seeds, then shred with a fork.
Now do whatever the heck you want to make it delish!
What I’ve done here is 1) saute diced tomato with coconut oil and minced garlic.
Then after a few minutes, 2) add the shredded SS just to warm through. Add some classic italian seasonings to taste, and voila!
Now I must admit, we happen to have a small bottle of basil infused olive oil for drizzling that we bought on our trip to Rome last October, so it’s a special extra touch that I just couldn’t miss. 😉
Olio de Basilico de Positano – aka YUM!
Now that you have learned a super easy way to enjoy this incredible squash, have at it!
And share with me below as well. I’m always looking for even more ways to enjoy it! 🙂
Now do whatever the heck you want to make it delish!
What I’ve done here is 1) saute diced tomato with coconut oil and minced garlic.
Then after a few minutes, 2) add the shredded SS just to warm through. Add some classic italian seasonings to taste, and voila!
Now I must admit, we happen to have a small bottle of basil infused olive oil for drizzling that we bought on our trip to Rome last October, so it’s a special extra touch that I just couldn’t miss. 😉
Olio de Basilico de Positano – aka YUM!
Now do whatever the heck you want to make it delish!
What I’ve done here is 1) saute diced tomato with coconut oil and minced garlic.
Then after a few minutes, 2) add the shredded SS just to warm through. Add some classic italian seasonings to taste, and voila!
Now I must admit, we happen to have a small bottle of basil infused olive oil for drizzling that we bought on our trip to Rome last October, so it’s a special extra touch that I just couldn’t miss. 😉
Olio de Basilico de Positano – aka YUM!
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