If you’ve never cooked a Spaghetti Squash, try this basic recipe to prepare the flesh noodles.
The Spaghetti Squash is an excellent vegetable substitute for pasta, and it is low in carbs and gluten free. It is fairly hard to find where we live in Australia, far from cities, but it is available in most supermarkets where I’m from in Québec. It is called a spaghetti squash because the cooked flesh looks like noodles. Once you bake it and fluff the flesh, serve it as you would do with any regular pasta dish, use it like a grated zucchini in fritters, or make grated boats with ingredients of your choice. There are no limits to what you can do and explore. If you can’t find the squash, find the seeds and grow your own (that is now what I do)! To know more about this exciting cucurbit, read Finding a Spaghetti Squash and check out my favourite recipes (links below).
Grated Spaghetti Squash boat • Photography © Bottle and Brush Studio 2018-22
RECIPE
INGREDIENTS:
1 tbsp olive oil
Salt and pepper
PREPARATION:
Preheat oven to 180C (350F)
Cut the squash in half lengthways and discard the seeds.
Rub the interior with oil and sprinkle with salt and pepper
Bake it (cut side up) until tender (about 45 to 60 minutes, depending on the squash size).
Pierce with a fork to test if the flesh is tender.
When ready, remove it from the oven, let it sit, fluff, and scrape the interior with a fork.
Serve the vegetable noodles as you like!
Pick, cut, empty, bake, fluff and flavour! • Photography © Bottle and Brush Studio 2018
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