Spaghetti Squash Bowls
I am in love with spaghetti squash.
There was a time when I felt sorry for all the people avoiding gluten and eating their tomato sauce poured over a gourd.
And then I tried it.
Good golly – I may never eat pasta again.
It all began because I was on one of those adventures where I only eat food that I raise with my own hands. Making pasta with your own hands is very possible (and I’ve done it more times than you would believe) but it is a process and the process must begin hours before you would like to actually eat pasta.
Because of this, I decided to try zoodles and spaghetti squash. I grow them in my garden and they can be cooked up in no time.
Spaghetti squash quickly became my favorite and I’ve been eating it in place of pasta for years.
I usually roasted the spaghetti squash whole or sliced in half. It works either way, and the results are always agreeable. To see how to roast a spaghetti squash – go here.
I learned this nifty way to cook a squash at a friend’s house. This is my new favorite way to eat squash!
This system is fantastic because:
- The squash cooks faster (in about half the time)
- Each serving of squash has a nice drizzle of oil which adds a nice flavor and crispness
- The squash is already in wonderful little round bowls for serving
So dang cute!
To begin, grab a squash from the garden (or market0 and give it a wash. Mine is still a little green, but he will taste great. Spaghetti squash turns yellow as it ripens.
Slice your squash into 1-inch rounds. Remove the seeds from the center of each round.
Lay them out on a baking sheet and drizzle with a little olive oil.
Bake in a 400-degree oven for 30 minutes (or until the squash begins to brown).
So gorgeous!
This when it gets fun! Grab a fork…
Use the fork to loosen the “noodles.”
You will have perfect little bowls of spaghetti squash ready for serving!
Top with your favorite pasta sauce: marinara, pesto, alfredo, spaghetti sauce- any sauce is great over spaghetti squash!
Enjoy!
XO,
Candi
Ingredients
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Wash and slice your squash into 1-inch rounds. Remove the seeds from the center of each round.
Lay them out on a baking sheet and drizzle with a little olive oil.
Bake in a 400-degree oven for 30 minutes (or until the squash begins to brown).
Use the fork to loosen the "noodles."
Serve!
