I’ve heard for years that spaghetti squash can make a great substitute for traditional pasta noodles, but for whatever reason I’d never tried it. Until Tuesday night. Which is when my world was rocked.
Look, nothing is ever going to truly replace the carby deliciousness of regular pasta, but this squash business is the best substitute I’ve ever found. And it’s super easy to do.
First cut the squash in half. This is the only hard part- you need a strong knife and a strong arm. Preheat your oven to 350 degrees. Lay the squash cut sides down on a greased baking sheet and cook it for 30 minutes or until the squash can be easily pierced by a knife.
Hold the squash upright and scrape downward with a spoon. Here’s a pic:
Voila! You get thick strands of the squash. The consistency of this is more satisfying than the faux, yam-based, rubbery noodle substitutes out there. I topped mine with pesto-tossed chicken, mushrooms, and a little goat cheese. Amazing. I can’t believe it took me so long to try this!!