Nothing beats incredibly fresh homemade pasta from an amazing restaurant but, since we can't indulge in fresh pasta everyday of the week, my favorite way to eat spaghetti is from a squash! Yup, that yellow oval shaped squash, when sliced in half, roasted, and scraped, produces spaghetti-like strands of significant nutrient density. This yellow-hued veg is rich in vitamin C, potassium, and fiber, is gluten-free, and is the perfect alternative to pasta. Swap out your basic noodles for spaghetti squash in any of your favorite recipes.
Try it with sundried tomatoes, olives, and artichoke hearts, turkey meatballs, kale pesto, or with broccoli and chickpeas. The options are infinite.
my favorite way to eat spaghetti
- 1 spaghetti squash
- 1 tbsp coconut oil
- 1/2 tsp paprika
- freshly ground black pepper
Pre-heat oven to 375 degrees. Line a sheet tray with parchment paper. Split squash in half length-wise and scrape out seeds. Rub coconut oil, paprika, and black pepper on both halves. Place squash flesh side down on sheet tray and roast for 30-40 minutes until the prongs of a fork easily pierce the flesh. Remove from oven, cool slightly. Using a fork, scrape the flesh of the squash away from the skin. Toss spaghetti squash with vegetables, sauce, or enjoy as is.
