Spaghetti Squash

Over the weekend, my hubby and I signed up for a fruit/veggie basket called “Bountiful Baskets”. It was so fun to receive a HUGE basket full of fresh produce. I highly recommend signing up if its in your area. There are so many different varieties and it really changes up my normal meal plans. In the basket, we received spaghetti squash. I had never tried it before for have seen it all over recipe blogs and sites, so I was quite excited. I made it and put some spaghetti sauce and meatballs with it, it was so yummy. The spaghetti squash added a little crunch to the dish and really didn’t change the overall flavor of it at all. Plus, its much healthier for you, so I may just be sticking to using it in place of spaghetti noodles. YUM!!
Below are the directions on how to cook it. Since there are so many different ways to eat it (butter, sauces, plain, etc), you can decide how to serve it!!! : )


In a large pot, place the spaghetti squash inside and cover with water. Place on stove and heat until boiling. Once water is boiling, cover and cook about 20-30 minutes, or until knife easily slides inside when testing it. Every few minutes turn the squash over in the pot to cook thoroughly. Once cooked, drain water and allow to cool about 15 minutes (or until you can easily pick  it up without burning fingers). Cut the squash in half and use an ice cream scoop to scoop out the seeds. Using a fork, scrape the squash into a bowl. Once all squash is in a bowl, gently sift with a fork to break the “noodles” apart and fluff.
I served mine with spaghetti sauce and Italian meatballs.

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