Super Simple Spaghetti Squash (Part Time House Wife)

Salty buttery noodles are by far one of the easiest delicious meals I’ve ever enjoyed. Yet, at the ripe young age of 28 if I enjoy a bowl or 2 as often as I’d like my thighs expand and my muffin top starts to billow over my pants. Kinda takes most of the enjoyment out of eating them.

Thankfully Mother Nature has blessed us with a crazy healthy alternative, the spaghetti squash.

Until just a few years ago I was intimidated by the mounds of whole squash piled high in the grocery store. Even now I usually walk past them thinking…”those things are just too much work.” But they’re SO NOT!!! They’re so simple! They take minimal effort and they taste good without a ton of add-ons!

Originally I had planned to make a pasta sauce to scoop atop the squashy noodles, but once I took a few bites I decided against it. It’s just so good on its own!

Scott was completely bewildered at the fact that I had spaghetti noodles that came from a vegetable. He could not understand how that thing I had sitting on the counter made real noodles! I didn’t really try to explain. Ignorance is bliss.

If sauce is your thing or it’s the only way to get your picky kids or husband to eat it then sauce it up, but trust me… You’ll love these “noodles” with just a little Olive oil, salt & pepper and maybe a few shaves of parmesan cheese. I couldn’t stop eating…I barely had enough squash to take a final photo…I’m such a heffer.

So are you ready to impress and make “real noodles” out of a vegetable?

INGREDIENTS:

1 5lb Spaghetti Squash

2 Tbsp. Extra Virgin Olive Oil

Salt & Pepper for seasoning

Shaved Parmesan Cheese.

HOW-TO’S:

Pre-heat oven to 400°F

Get out your pumpkin carvin knives. No, don’t those things are pathetic. Get out a very sharp kitchen knife and cut your squash in half lengthwise. BECAREFUL! This is absolutely the hardest part of your squash noodle journey.

Scrape the “guts” a.k.a the pulp and seeds and toss ‘em. Or save the seeds and roast them just like you would pumpkin seeds.

Put both halves on a baking sheet, cut side up and drizzle about a Tbsp. of extra virgin olive oil over each half.

Use a pastry brush to coat the entire squash including the edges.

Season with salt and pepper.

Roast for about an hour give or take depending on your oven. Squash should be fork tender when poked.

Now for the fun part…. Take a fork and run it along the insides of the squash halves and watch the noodles come to life…

Toss with a little salt and pepper and add a bit of shaved parm to the tops and serve!

ENJOY!!!

A Few other of my bloggieland friends have made it too…Proof is in the pudding squash. Both have a different version! Organically Mo uses a meat sauce and Steph’s Bite by Bite makes a creamy honey-almond cheesey version.

Print Super Simple Spaghetti Squash
Author: Part Time House Wife Recipe type: Main, side dish
Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins
Serves: 6
Ingredients

1 5lb Spaghetti Squash
2 Tbsp. Extra Virgin Olive Oil
Salt & Pepper for seasoning
Shaved Parmesan Cheese.

Instructions

Pre-heat oven to 400°F
Get out your pumpkin carvin knives. No, don’t those things are pathetic. Get out a very sharp kitchen knife and cut your squash in half lengthwise. BECAREFUL! This is absolutely the hardest part of your squash noodle journey.
Scrape the “guts” a.k.a the pulp and seeds and toss ‘em. Or save the seeds and roast them just like you would pumpkin seeds.
Put both halves on a baking sheet, cut side up and drizzle about a Tbsp. of extra virgin olive oil over each half.
Use a pastry brush to coat the entire squash including the edges.
Season with salt and pepper.
Roast for about an hour give or take depending on your oven. Squash should be fork tender when poked.
Now for the fun part…. Take a fork and run it along the insides of the squash halves and watch the noodles come to life…
Toss with a little salt and pepper and add a bit of shaved parm to the tops and serve!
ENJOY!!!

3.1.09
3.1.09

Tags: 2 points, gluten free, healthy, spaghetti, squash, vegetarian

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Original article: Super Simple Spaghetti Squash