Spaghetti squash (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is similar to pumpkin in many ways. It is yellow in colour, with a thick outer skin and full of pumpkin like seeds. Spaghetti squash comes up often across the health, vegan and paleo platforms. When you cook and scrape out the flesh of the squash you get a great textural mass which is gluten free, a whole food, vegan and perfect for pairing with your favourite pasta sauce.
How to cook Spaghetti Squash
- Pre-heat your oven to 180degC
- Cut the squash in half length-ways
- Scrape out the seeds using a spoon
- Place in a baking dish and bake for 45min or until soft (baking time will vary depending on size)
- Remove from the oven and allow to cool for 10 minutes
- Scrape the soft flesh with a fork removing the strands of flash a little at a time
- Top with your favourite pasta sauce (marinara, peso or veggie Bolognese)
Hopefully you can find one of these gems in your local fruit and veg shop. I hope you enjoy it as much as me. Honestly you can’t compare this to pasta but it does stand alone as a delicious and versitile veggie that I highly recomend adding to your cooking repertoire. Trust me… this one even got the tick of approval from my hubby.