HOW TO USE SPAGHETTI SQUASH
Spaghetti squash is one of my most favorite things about this time of year. It so easy to make and is incredibly versatile. We had spaghetti squash last week and I had it two completely different ways for dinner and for lunch the following day. We’re in that strange time between summer and fall where the days are somewhere in between. My dinner was warm and perfect for Fall, while my lunch was cool, refreshing with a taste of the last bit of summer.
But first, how to cook the spaghetti squash:
- Cut your spaghetti squash in half — length wise is recommended but I have also done it width wise and it comes out just as good
- Scoop out the seeds and pulp with a spoon
- Flesh side up, brush your squash with some ghee or coconut oil and season with sea salt and pepper (this is how I like it)
- Cook your squash at 400 degrees F for 30-45 minutes, depending on how small or big your squash is
- When the edges of the squash begin to brown, it is done
- Let cool before handling
- Scrape out the squash with a fork
- Serve with your favorite side or topping!
This is how I had the spaghetti squash the first night — Spaghetti Squash topped with Ground Turkey.
This is a great example of how you can make your favorite spaghetti dinner using spaghetti squash instead of traditional spaghetti. If you have a dish that is overall pretty healthy, swap the spaghetti for spaghetti squash and you’ve made it even healthier! Such an easy swap, and I bet you’ll find it’s much easier to make. This ground turkey was cooked on the stovetop with crushed tomatoes. Spaghetti squash is one of those things that you throw in the oven and don’t really have to worry about. You also get a lot of food from one or two large squashes. Which means… leftovers! Leading to how I had the spaghetti squash for lunch the following day.
Spaghetti Squash with Fresh Caught, Homemade Tuna Salad.
I got really lucky with this. I brought the spaghetti squash to work plain, not really knowing what I would do with it once I was there. Hoping I’d just figure something out or end up eating it plain. Luckily enough, a coworker had recently gone fishing, caught some yellow fin tuna, made homemade tuna salad and brought it into work! So I topped my squash with the tuna and had an amazingly filling and delicious lunch.
This is what I love most about spaghetti squash — it is so incredibly versatile! You can top it with almost anything. I also love it with steamed broccoli, feta cheese and a drizzle of olive oil. The possibilities with it are endless. If you have some favorite recipes that include some type of topping, like a topping for pasta or meat, try it with spaghetti squash!
You could even make a really thick stew and top your spaghetti squash with it. Pictures and a recipe for that to come in the next few weeks!
Are you a spaghetti squash eater? What’s your favorite way to make it? I’d love to know!
Til next time…
Good food. Good moves. Good tips. Good for you.