Since it’s Friday, here’s a recipe for you all
I’m sure most of you, especially if you are health conscious, have heard of substituting spaghetti squash for pasta. I am one of those people that didn’t think this substitution sounded very appealing, but wanted to try it anyway. These pictures were actually taken the second time that I made this dish, so the fact that I tried it a second time says something I guess, right?
This is what a spaghetti squash looks like, if you’re not familiar. The outside is very hard and the inside resembles a pumpkin.
I read that you can actually roast the squash whole, but I prefer to cut mine in half first (which is no easy task). Once you get it split open, remove the seeds with a hard spoon. Spray lightly with olive oil (I LOVE my misto sprayer) and then roast in the oven at 400 degrees for around 30-45 minutes, depending on the size of the squash.
Once you remove it from the oven, scrape with a fork the squash will shred into strands that resemble pasta.
And now the real question- is spaghetti squash a good substitute for pasta? Taste wise, I would say no. It does not taste anything like my beloved angel hair pasta. The texture is similar, but a little bit more firm. However, health wise, I would say yes. If you want to make positive changes in your diet, this would be a good one to make and over time it may be an acquired taste. I think I’ll stick to pasta with my meatballs most nights though!
Have you ever tried spaghetti squash? What were your thoughts on it??