Good Food, Good Life, 365 – Spaghetti Squash
Spaghetti Squash
1 spaghetti squash
olive oil
Rinse the spaghetti squash and thoroughly dry. On a cutting surface, use a large sharp knife to cut the squash in half lengthwise. Scrape out the seeds and discard. Brush olive oil onto the cut side. Place the squash, cut side down, on a foil- or parchment-lined baking sheet. Bake in a preheated 350-degree oven. Start checking for to see if it’s done after 20 minutes. The skin will be just turning light brown and it will give a little when you press your finger into it. When you pull your fork through the flesh, spaghetti-like strands should release. Be careful not to over-bake,– the squash will be mushy and won’t look like spaghetti.
When squash is done to your liking, carefully and gently fluff up the flesh with a fork. Scrape into a serving dish. Top as you wish. Serve hot.
Sue’s Tips:
Spaghetti squash is a great source of vitamin A, necessary for vision and eye health. It’s low in calories — around 40 per 1-cup serving and an excellent source of fiber. Store spaghetti squash in a cool, dry place (preferably 55 to 60 degrees Fahrenheit) up to 3 months. Cut squash should be tightly wrapped in plastic and refrigerated.
