I was really hesitant to try spaghetti squash.  I don’t quite know what my issue was…. I just didn’t want to “deal” with it.  It was another thing to figure out and I just honestly didn’t think I was going to like it.  I mean, it’s squash…. not spaghetti…. how could it ever rival my beloved spaghetti?

Mom finally nagged encouraged me to go ahead and try to make spaghetti squash.  I’d been living wheat free for over a year and was trying to go low-carb too.  Heavens knows I’d botched up enough other new “gluten free” recipes, what was one more.

So I bought the squash….. and I liked it.  Brian liked it.  I even served it at Family Dinner Night a time or two and they (most of em) liked it!  Holy Cats!  Why did I wait so long to try it?!

And the truth is… it looked weird and scary.  I had my mind set that I wasn’t going to like it and I was just being a baby.  Thank goodness Mom was there to nag encourage me.

Okay… it doesn’t taste exactly like spaghetti.  Get over it.  That is one of the biggest things that I have had to learn since going wheat free…. stuff isn’t going to taste exactly the same as the evil wheat filled  foods.  And that’s fine.  Actually, that’s good!  I have discovered so many new foods and flavors since going wheat free…. I was missing out.  There is a whole world of tastes and textures and smells that I missing when I lived in my dull, wheat filled world.

Spaghetti Squash doesn’t have much of a “taste” really, the big difference is the texture…. there is a bit more of a “snap” or “bite” to the squash.  Once you get over the idea that it is supposed to be “spaghetti” and realize that it is just a carrier for the sauce and cheese anyway…… yum…. happiness. Gluten free, low carb, and delicious…. what more could I ask?

It’s not that hard to cook either.  It takes a bit more time, but I’ve discovered that I can freeze the extra and it thaws and reheats just fine (can spaghetti do that?).  It also holds up in the fridge too.  I haven’t “experimented” longer than two or three days…. who leaves leftover spaghetti that long anyway!?

Here is what I do.  I use one large (2.5 – 3lb) spaghetti squash for two people.  (Sometimes we get a third serving, but since we’re not adding all those carbs or calories from the wheat spaghetti anymore, we’re a little freer with the spaghetti squash.)

Roasted Spaghetti Squash

Ingredients

• 1 large (2.5 – 3lb) spaghetti squash
• 1/8th c Olive or Grapeseed Oil
• Salt & Pepper

Directions

Pre heat oven to 400°

Slice the ends off the squash then slice it long ways down the middle.  Using a large tablespoon, scoop out the seeds.  (I saved my seeds and planted them.  They are currently taking over my garden and beginning to escape across the back yard.  I bought an organic squash… not sure if that makes a difference.)

Drizzle the oil around the inside of the squash and sprinkle lightly with the salt and pepper.

Place the squash upside down (skin up) in a glass baking pan.  Bake at 400° for 45 – 60 minutes.  Baking time varies with the size of the squash.  Use a fork to test if the squash is done by poking at it… if it is no longer firm and the skin seems loose, it is done.

Remove from the oven and if you are sensible, you will let it cool.  As for the rest of us impatient people… grab a baking mitt and try not to burn yourself!

Using a fork, scrape the squash out of the skin.  It comes right out… easy-peasy.

That’s it… use it as you would spaghetti  noodles.  You can store it in the fridge and even freeze it.

I have read that you can roast it in a slow cooker too, but I just haven’t tried it yet.  Can’t see why it wouldn’t work though.