Nothing beats incredibly fresh homemade pasta from an amazing restaurant but, since we can't indulge in fresh pasta everyday of the week, my favorite way to eat spaghetti is from a squash! Yup, that yellow oval shaped squash, when sliced in half, roasted, and scraped, produces spaghetti-like strands of significant nutrient density. This yellow-hued veg is rich in vitamin C, potassium, and fiber, is gluten-free, and is the perfect alternative to pasta. Swap out your basic noodles for spaghetti squash in any of your favorite recipes.
my favorite way to eat spaghetti
- 1 spaghetti squash
- 1 tbsp coconut oil
- 1/2 tsp paprika
- freshly ground black pepper
Pre-heat oven to 375 degrees. Line a sheet tray with parchment paper. Split squash in half length-wise and scrape out seeds. Rub coconut oil, paprika, and black pepper on both halves. Place squash flesh side down on sheet tray and roast for 30-40 minutes until the prongs of a fork easily pierce the flesh. Remove from oven, cool slightly. Using a fork, scrape the flesh of the squash away from the skin. Toss spaghetti squash with vegetables, sauce, or enjoy as is.