Snap Fitness Health & Fitness Blog

Featured Recipe: Spaghetti Squash

By: Snap Fitness

For all of you watching your carb intake, or with a gluten allergy who are on a mission for a pasta substitute, we have a solution.

 

Spaghetti squash has the same texture as pasta without the starchy reputation. Top with your favorite spaghetti sauce, or drizzle with olive oil and parmesan. However you enjoy pasta, you can enjoy spaghetti squash the same way. You will be surprised how easy it is to make- and how even the pickiest of eaters will be asking for seconds.

 

There are two ways to cook spaghetti squash. You can cut it open, which will cook faster- or you can save the cutting for the end and bake the squash whole. Because spaghetti squash is fairly hard to cut, we suggest cooking it whole. It may take longer to cook, but will save you from the frustrations of trying to crack the squash open. 

 

Ingredients:

1 Spaghetti Squash 

 

Directions:

 

Version 1: Cutting squash before baking

 

1. Preheat oven to 350 degress F. Lightly grease a baking sheet.

2. Cut the squash in half (lengthwise). Scrape out the seeds and pulp.

3. Place the squash on a baking sheet with cut sides down. 

4. Bake for about 30 to 40 minutes, or until you can insert a sharp knife with little resistance.

5. Remove squash and let it cool until it can be easily handled. 

6. Once cool, gently scrape a fork around the edge of the squash to shred into strands. 

 

Version 2: Baking whole squash then cutting

 

1. Preheat oven to 350 degress F. Lightly grease a baking sheet.

2. Pierce the squash with a sharp knife. Place in oven on a baking sheet.

3. Bake at 375 degress F for an hour.

4. Remove squash and let it cool until it can be easily handled.

5. Once cool, cut the squash lengthwise. Use a spoon to scoop out the seeds and pulp.

6. Gently scrape a fork around the edge of the squash to shred into strands. 

 

Enjoy!