It’s a busy week and my mind is a bit all over the place. Proof? I didn’t snap pictures of everything I ate yesterday. Oops. I can tell you that it started off on a high note:
1/2 a whole wheat bagel, toasted with cinnamon pecan cream cheese, sliced honeycrisp apple and a dusting of cinnamon. I usually prefer savory breakfasts, but this was so yummy!
It also ended on a high note, with a 4.83 mile wog, this chicken and holding this little angel:
But today is not all lost- may I present:
How to Perfectly Roast a Spaghetti Squash
I’ve eaten a few under cooked or mushed spaghetti squashes in my day, but no more! I’ve now mastered the art and thought I’d share it with you 🙂
1. Buy a spaghetti squash.
2. Preheat your oven to 375. Wash and dry your squash, then stab it all over. It sounds violent, but it’s just so it doesn’t explode in the oven. Because that would actually be violent.
3. Put in a baking dish lined with tin foil (for easy clean up) and bake for 1 hour (or a little longer for a larger squash).
4. Remove from oven and let sit until it’s cool enough to handle, then cut it in half length-wise (a serrated knife may be easiest).
5. With a spoon, gently spoon out the seeds.
6. Then, with a fork, scrape the spaghetti strands into a bowl.
And top as desired!
You won’t mistake the squash for noodles, but it doesn’t mean it isn’t delicious!
1 cup of cooked spaghetti squash only has 42 calories (.4g fat, 1g protein and 10g carbohydrates), plus it’s full of vitamin A, vitamin C and fiber. Get in mah belly.
What is your favorite topping for spaghetti squash?
I prefer the basic- marinara and (turkey) meatballs!
Jamie @ FoodinRealLife says
I love spaghetti squash! I usually cook it in the microwave and it comes out well. I may throw it in the oven though and see if I notice a difference in taste or texture. I like to top it with parmesan, a little butter, and a ton of black pepper. Yum!
Brittney says
I usually cut it open and bake it cut in half, but this actually looks easier, so I’ll have to try your method!
Samantha @ Health, Happiness and Skinny Jeans says
I have actually mastered spagetti squash in the microwave (I am so high class) but roasted sounds great! I like mine with tomato sauce with ground turkey, mushrooms, zucchini and spinach.
katie says
hi brittany-
recently found your blog and love it 🙂 just wondering what type of cutting board you have?
thanks-
katie
Brittany says
Hi Katie! Thanks so much for reading 🙂
I got my cutting board as a wedding gift and have loved it for the 2.5 years I’ve had it. It is durable and juices get caught in the ‘moat’ so the counter stays clean. It’s from Williams Sonoma:
http://www.williams-sonoma.com/products/epicurean-cutting-board-with-well/?pkey=ccutting-boards
Kelli H (Made in Sonoma) says
Any homemade pasta sauce is yummy on spaghetti squash! My aunt just gave me 1 that she grew. I really need to cook it up!
Gina @ Running to the Kitchen says
I need to try this cooking the squash whole method because I feel like I’m going to cut off a finger every time I try to cut through an uncooked squash (spaghetti, butternut, kabocha…) Scary!
Cat @Breakfast to Bed says
this would explain why I am actually missing my sixth finger.
Tiff @ Love Sweat and Beers says
I <3 spaghetti squash. It's a staple in my home. I also <3 cream cheese, which is not a staple because I'd eat the crap outta' that stuff. Mmmm! My fav is honey-nut flavor, which uses walnuts. I bet I'd really like your cinnamon pecan though.
Sarah @ The Smart Kitchen says
I love spaghetti squash any which way, really…even cold from the fridge with nothing on it. 🙂 I think it’s great with hummus and nutritional yeast….and once I ate it with sauerkraut. Oddly tasty.
Amanda Perry @ Sistas of Strength says
I’m gonna have to try this way. I have only made it once, but I got in half and baked in water. It was so watery when we ate it. 🙁
Cat @Breakfast to Bed says
I love spaghetti squash with roasted pecans and a hint of sage browned butter. mmmmmmmm.
Lauren @hugskissesndishes says
mmmm spaghetti squash 🙂 your breakfast looks amazing too cinnamon pecan cream cheese sounds delish, did you make it yourself?
Brittany says
No, it was made by Harris Teeter 🙂 BUT I do want to try and recreate it. It’s delish!
Melissa G says
We usually do parmesan cheese & butter. But I like what you did with it. I’m a HUGE turkey meatball fan. =)
Kris | iheartwellness.com says
OOOOOOO!!! I’ve never actually used a spaghetti squash as noodles before!! What a tasty idea, I usually have it in other roasted veggies or a side dish tossed with coconut oil and sea salt. SWOON!
xxoo
Melissa @ Be Not Simply Good says
I usually just go with butter, salt and pepper. I may try topping it with marinara next time. I’m sure it’s good.
You know, I have never cooked a squash whole like that. I always halve and seed them before cooking. I will have to try it this way. Thanks for sharing!!
Chelcie @ Chelcie's Food Files says
I love spaghetti squash! I like topping mine with roasted veggies and goat cheese!
She Rocks Fitness says
I’ve never tried it by putting the whole squash in without cutting it in half. Genius! Does this make it a lot easier to cut when it comes out of the over? Please say yes….HA!
Sarah says
i cook my squashes the same way. Sometimes i use the microwave also. Works just as good but i like to burn the squash a little bit and the microwave doesnt do that.
Christie says
Love spaghetti squash! Call me a weirdo, but I like it plain (well, maybe a little seasoning).
blackhuff says
We don’t get Spaghetti squash here in South Africa, sad 🙁
She Rocks Fitness says
I just made this and it was so much easier than cutting it in half before putting it in the oven…Thanks for posting this! Going to use it tonight with my Turkey Pumpkin Chilli to give it some more “umph”. Have a great Hump Day!