The first time I baked a spaghetti squash, I was completely amazed! I had heard of Paleo or gluten-free dieters subbing spaghetti squash for regular spaghetti, but didn’t think it could possibly be as good as ‘they’ all claimed.
Well, I was wrong.
It is SO DELICIOUS and SO MUCH LIKE SPAGHETTI. It’s cray-cray.
So every time my Local Box has a spaghetti squash in it, my mind starts racing with all the ideas for sauces to pour over it and devour.
It’s very easy to bake spaghetti squash. It takes at least an hour (for a med-lg. squash that is chilled), but I usually bake it in the morning while I’m
cleaning my house blogging and then it’s ready for whatever sauce I whip up later in the day.
1. Cut the spaghetti squash in half.
2. Scoop out the seeds and guts.
3. Place in a baking pan, upside down.
4. Add 1 cup water and bake at 375 degrees for 1-1.5 hrs. (I like to err on the longer side so that’s it’s super soft and slightly browned.)
5. After it’s cooled, scoop out the flesh and toss with olive oil, salt, and pepper. Enjoy it it alone or under a yummy sauce of your choice!