RIP, Carbs: 7 Ways to Do Spaghetti Squash
Spaghetti squash: a vegetable that has confused many, satisfied more. Put ‘spaghetti’ next to the word ‘squash’ and you could have some suspicious eaters on your hand, but one taste of this fibrous veggie will surely change their minds. Part of the winter squash family, this fruit is a great alternative to pasta, and is packed full of many nutrients, including folic acid, potassium, vitamin A, and beta carotene. There are several ways to cook spaghetti squash, but however you do it — whether you roast it, bake it, boil it, or nuke it — once the fruit is cooked, its flesh falls away from its fruit in strands or ribbons, and that would be how it get its name.
The oblong-shaped fruit can seem intimidating, but we assure you it’s easier to cook spaghetti squash than it looks. All you need is a good knife and some patience, and you’ll be spooning those carb-free spaghetti tendrils into your mouth in no time. Once you have your yellow fruit and your knife, pick one of these appetizing recipes to try. Your family will barely notice that they’re not eating carbs, and you’ll have a new favorite fruit on your hands.
1. Pizza Spaghetti Squash
First, we’ll talk about a recipe we already highlighted when we discussed the 6 different ways you can take your pizza. Because this recipe for Pizza Spaghetti Squash is just too good to miss, and we don’t want to take any chances. Kristin from Iowa Girl Eats takes the yellow fruit and makes it the base of a pizza, and then it’s up to you to add on toppings galore. This recipe proves that spaghetti squash can be the substitute for not one, but two of our favorite kinds of cards (spaghetti and bread), and don’t say we didn’t warn you that you might be about to have a few spaghetti squash converts on your hands.
- 1 medium-sized spaghetti squash
- extra virgin olive oil
- salt and pepper or whatever seasonings you like
- 1 cup pizza sauce
- shredded mozzarella cheese
Preheat oven to 400 degrees then line a baking sheet with foil. Pierce spaghetti squash once with a sharp knife then microwave on a plate for 1 minute. Cut in half with the same very sharp knife then scrape seeds out with a spoon and place cut side up on the prepared baking sheet. Mist or brush with extra virgin olive oil then season generously with salt and pepper (or whatever seasoning blend you want.) Bake for 40 minutes to an hour, or until the flesh shreds easily. Shred, leaving 1/4″ squash around the sides of the peel so it doesn’t collapse
Top each half with 1/2 cup pizza sauce, shredded mozzarella cheese, and pizza toppings then return to oven and bake for 8-10 minutes or until cheese is melted.
Pizza toppings: pepperoni, black olives, ham, sausage, peppers, etc.