I remember when spaghetti squash came into my life and I was SO CONFUSED. So it's a vegetable that turns into spaghetti? Is it new? How have I never heard of this before and why isn't everyone eating it!? Do I just cook it and it comes out like that?
If you had these questions too, you are not alone! Below I will help clear things up!
There are multiple techniques but this is the one I like the most!
- Preheat oven to 350
- Place the spaghetti squash on a baking sheet lined with parchment paper and cook whole for 40 minutes. Flip halfway to ensure it cooks all the way through
- Once complete, let cool for at least 10 minutes and then cut in half (lengthwise). Let cool again for at least 5 minutes
- There will likely be seeds in the middle (resemble pumpkin seeds) that you will need to scoop out (this is the tedious part). Use a fork or your hand to remove
- Once the seeds are removed, use a fork to scrape the sides of the spaghetti squash (this is way easier than it sounds and it happens pretty naturally! See picture as an example)
- Place in a bowl and discard the skin. You can top however you like- with pesto, tomato sauce, pad thai sauce, it is so versatile!
Now for my...Dairy Free Pesto
- 1 cup fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1/2 cup sunflower seeds
- 1/4 cup walnuts
- 4 garlic cloves
- Juice of 1 lemon
- 1 tsp nutritional yeast
- 1 tsp sea salt
Mix together all the above ingredients in a food processor or blender and mix until fully combined. Store in the refrigerator for up to 4 days (the lemon helps it stay fresh)!