Spaghetti Squash – Faux Spaghetti Noodles

Spaghetti squash as a side dish with grilled steak, steamed shrimp, and garlic cauliflower faux "mashed potatoes".

In an effort to create good meal variety and to attempt to curb some of those oh-so-yummy carb cravings felt so dearly during the non-cheat days of the 4HB lifestyle, there are some options out there that get pretty darn close, for what it’s worth.  When it comes to imitating pasta, you have to give squash credit where credit is due.  There are actually a few different methods for making faux pasta noodles; but for now, let’s just talk spaghetti.  And the product by which to make this work, naturally happens to be none other than the good ol’ spaghetti squash.  Get it? Thought you might.

The first time I attempted this recipe was my first time even using spaghetti squash, at all.  Of course I had overlooked it numerous times, previously, in the store; I mean – what a BEAST! But guess what – it turned out not quite as scary as I had originally cracked it up to be.  Yep – this is just how we learn things.

Ingredients:
1 spaghetti squash
1 tbsp extra virgin olive oil
Salt & Pepper to taste

Directions:
Preheat your oven to 375 F

Cut the spaghetti squash in half lengthwise. You will find that this type of squash is very tough to cut; so the easiest way, I’ve found, is to push the knife down vertically through the center along the squash’s side, and slowly lean pressure to either side along the length to begin easing into that horizontal cut.

Once you have successfully halved the squash, scoop out the center area with the seeds, and discard.

Drizzle olive oil onto the opened halves. Sprinkle with salt and pepper.

Turn the halves face-side-down onto a tin foil-lined baking sheet.  Bake for approximately 45-50 min.  (note: you’ll notice I did not use tin foil, below; however, in retrospect, while tin foil is certainly not a necessity, I could have bypassed the cleaning of the pan! Booo cleaning; yay just cooking).

Remove the pan from the oven and leave to rest for 5-10 minutes, allowing the squash to cool down some before handling.

When cool enough to handle, scrape the inside of each squash half lengthwise with a fork; and long, thin strings resembling spaghetti noodles will peel right out.

Spaghetti squash, itself, does not have much taste, so I would recommend topping it with some marinara sauce or pesto (as 4HB-friendly as possible!), or even a good solid shake of your favorite seasoning(s).  Serve immediately, while still warm.

One response to “Spaghetti Squash – Faux Spaghetti Noodles

  1. Pingback: Slow Cooked Saucy Pulled Pork | 4hourginger

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