Spaghetti Squash Cooked Whole ♥

Okay, I finally get it.

Each time I cook spaghetti squash, no matter how, I'm unimpressed by the taste. Sure, it is easy to cook. Sure, it has virtually no calories. But why waste one's energy on food with no taste?

My sister likes spaghetti squash, however, so she's always puzzled by my reaction. Three times now, she's repeated, "I just cook it for the noodles."

Oh, right! Here's the deal: cook spaghetti squash and then put it under something, just like we would noodles or rice or potatoes. That makes it a virtually calorie-free, carb-free starch. Get flavor from what's on top, not the spaghetti squash itself.

Sisters are smart!

When Adanna mentioned she'd cooked a whole spaghetti squash with great success, this I heard her the first time! I cooked one whole today for lunch, leaving the washed unpricked spaghetti squash in the oven at 350F for an hour. And then I put some peppery-hot lentil soup over top. Perfect.

NEXT TIME How long to cook spaghetti squash? The strands were cooked after an hour but next time I'll leave the squash in longer, say 90 minutes, to see if the strands become more noodle-y with more time in the oven.

MAKE IT A MEAL That's Oven-Cooked Lentil Soup there on top. Yum!

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VEGETABLE RECIPES from the ARCHIVES

~ how to roast a whole butternut squash ~
~ how to roast a whole pumpkin ~

~ more winter squash recipes ~
~ more quick vegetable recipes ~

~ Zucchini Ribbons, another 'vegetable noodle' ~

~ one year ago this week Harvard Beets ~
~ two years ago today Pumpkin Corn Bread ~

SPAGHETTI SQUASH COOKED WHOLE

Hands-on time: 1 minute to start, 5 minutes to finish
Time to table: 70 - 90 minutes
About 3 cups of 'noodles' from a 2 3/4 pound spaghetti squash

1 spaghetti squash

Set oven to 350F. Wash the squash, especially around the stem and blossom ends where bacteria can collect. Place directly on a rack in the center of the oven, setting the timer for 60 or 90 minutes plus whatever time is left to preheat.

When the squash is done, remove from the oven. Holding the squash with potholders, slice it pole to pole. Scoop out the seeds and discard. With the tines of a fork, scrape the flesh to separate the strands into noodles.

Top with something delicious!

NUTRITION ESTIMATE
Per Half Cup: 16 Cal (15% from Fat, 7% from Protein, 78% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 3 g Carb; 0 g Fiber; NetCarb0; 0 g Sugar; 12 mg Calcium; 0 mg Iron; 9 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

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