How to prepare spaghetti squash

There are those who love spaghetti squash as a lower-calorie gluten free alternative to pasta; then there are those who shun it, believing that if you’re going to eat pasta, you should enjoy the real thing.

Spaghetti squash will never be pasta and that’s alright! It’s brilliant in its own right, I feel like you are doing the squash a disservice looking at it as only a “substitute”. It deserves to be appreciated in its own right and not just as an alternative.

Ingredients:

• 1 spaghetti squash
• 1 tbs crushed garlic
• olive oil
• Salt

Note: Larger spaghetti squashes tend to be sweeter.

Method:

Cut the spaghetti squash in half, lengthwise.

Place the squash—flat side up—in a baking tray. Scoop the seeds out and drizzle the squash with olive oil, add the crushed garlic and sprinkle with salt.

Place the tray in the middle rack in a non-preheated oven, then set the oven to 200 C.

Large squashes will take around 40-50 minutes to roast fully, but very small ones may take less
time, so it’s a good idea to check the squash after 20-30 minutes.

Remove from the oven, and shred the squash with a fork and season with a bit more salt and pepper.

Stir through a beef ragu or your favourite pasta sauce.

If you like you can serve the squash in the hollowed out squash shell, it’ll save on washing up!

Store the spaghetti in a the fridge in a glass bowl with a paper towel on top.