Spaghetti Squash

I've heard of spaghetti squash, but I've never really played with it until now!  This week and next I'll be posting a few new recipes using this lovely fruit (yes, it's a fruit!).

The easiest way to prepare a spaghetti squash is to microwave it for about 6 minutes to soften it up a bit.  Then, cut it in half, scoop out the seeds and place each half cut side down in a baking dish filled with about an inch of water.  Bake at 375 until it's nice and tender.  Remove from oven and allow it to cool.


Once you can handle it without burning yourself, use a fork to scrape away the insides.  You'll see that the flesh comes out like strands of spaghetti, thus the name.  Make sure to strain your squash, it's very watery and will dilute anything you may add to it.  I cooked up 2 this weekend since the baking of it is the most time-consuming part.  


You could use this as a straight swap for spaghetti and top with your favorite low-fat tomato sauce.  It's a different texture, but very enjoyable!  On Wednesday, I'll be posting a delicious recipe for a vegetarian-chili to serve on top of spaghetti squash, it's delicious!