Dale
8/17/2024
8:14:44 AM | |  | |
Here is the spaghetti squash that I use in place of pasta.
This was one large and one small spaghetti squash. I cut them with a large knife length-wise. Sometimes they are so tough I have to slam it against the the counter and wood block cutting board with the knife in it a little to get it to crack open. Others aren't that tough. Be careful.
Then you scoop all the seeds and other stuff out to get down to the smooth part.
I usually drizzle extra virgin olive oil and sprinkle pink Himalayan sea salt along with pepper. You could also use any herbs you may like to season it like oregano, garlic, and basil. Or you can rely on your sauce for that. I usually use either Prego No sugar added pasta sauce or Rao's because it doesn't have added sugar either and has the lowest carb count of any sauce I've found, and it tastes the best.
Place face down on aluminum foil for easy clean up on a baking or broiling pan.
Bake for 45 minutes at 375°.
Then once it has cooled enough you scrape the spaghetti squash out with a fork by pulling the stringy squash out. Place on a plate and top with sauce or sauteed veggies and enjoy. It is delicious! Our two younger kids, Gavin and Mia, enjoy eating this with me. |
