I remember when pasta was a huge staple in this house, but since going gluten free several years ago, we have cut down our pasta consumption a fair bit, or at least I have. I do make pasta for my husband and daughter [gluten free of course], but when I make them pasta now, I usually end up having something else. I do like the gluten free pastas we have tried, but I wanted to have something different; one of my favorite pasta alternatives is spaghetti squash. I love squash and I love the versatility with this vegetable. It looks just like noodles when prepared and it is very filling as well as a very nutritious vegetable. And if you are trying to cut down on carbs… it is a great low carb pasta alternative.
Spaghetti squash can be used as a “pasta” base for so many different types of sauces- this is a one that I really enjoy -it is an alfredo type sauce with bacon; it is very good, especially if you are a bacon lover! Most of the time I have my squash with either a pesto or tomato sauce, but you can have it any way you normally like your pasta. If you haven’t tried it, you should!
Baked or roasted spaghetti squash
1 med sized spaghetti squash [ larger will take longer]
Wash and dry the Spaghetti squash and prick all over with a fork – place in oven at 350 for approx 30 – 40 min on a baking tray [will depend on the size too]- turn every so often – once you can squeeze it easily, it should be done. [ I also like to do it on the BBQ , but you really have to watch it here]. if you are in a bit of a hurry you can do it in the microwave, after pricking with fork – place in microwave and cook for 5 min at a time turning upside down each time for approx 15-20 – test if done by squeezing gently.
Once it is done take it out of oven, be careful – will be really hot! Cut in half and scoop out the seeds, you can then take a fork and ‘scrape ‘ the noodles out onto a dish until ready. Add your favourite sauce, and enjoy!
What sauces do you like to use with your pasta?