How To Roast A Spaghetti Squash

IMG_0314It’s Wednesday January 15th! I’ve been looking forward to this day for a few months now, because today is launch day for Twin Cities Moms Blog! I mentioned a while back that I’m a contributor, which means I’m on a team with about 15 other ladies from around the Twin Cities who will be sharing all sorts of topics that moms are interested in. I would love if you’d head over and take a peak at the opening post as well as my post about 30 Ways To Encourage A New Mom and all the other fabulous posts that have already been published by our talented team!

Another reason why this isn’t just any other Wednesday is because it marks the half-way point of the Whole30 challenge I’m doing. I still really like how it’s making me feel. I don’t seem to have those middle of the day slumps like I used to, but instead my energy levels seem to be more steady throughout the day. I decided to add some dairy back in. I don’t see dairy being a problem for me and wanted to start incorporating it so that I’m more likely to continue many of these habits after the challenge is over.

As a pasta lover, I’m missing it. But, thankfully I’ve been keeping my pantry stocked with spaghetti squash which has been a healthy and delicious substitute. I usually cook one up during nap time and eat it over the next couple of days for lunch. (Except for the time I ate a whole squash in a day.) I keep it simple and add some tomato sauce, oregano, basil, rosemary, or whatever sounds good. In the picture I added pine nuts as well. If you’re looking for a healthy lunch that leaves you feeling satisfied, give this a go.

How To Roast A Spaghetti SquashIMG_03041. Preheat oven to 375 degrees.

2. Cut the squash in half length-wise.

3. Scoop out the seeds and discard.

4. Place the halves on a baking sheet with the cut sides up.

5. Drizzle a couple tablespoons of olive oil in the center and evenly brush it around. Season with salt and pepper.

6. Roast for 45 – 60 minutes, or until a fork punctures the “noodles” easily.

7. Remove from oven and let it cool for a couple minutes until you can comfortable touch it. Scrape the noodles out with a fork and place them in a bowl.

8. Add your desired seasonings and toppings and enjoy guilt free “pasta!” IMG_0308

Enjoy!

XOXO,

Amber

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Comments

  1. says

    Way to go on making it halfway through the Whole30! It’s all downhill from here :-) We love spaghetti squash and eat it almost every other week. Another great pasta replacement is sweet potato noodles or zucchini noodles. Both work best if made using the spiralizer but you can also use a vegetable peeler to make ribbons. Hope today was a success with the blog launch!

  2. says

    Congrats on the Twin Cities Mom Blog launch! :)

    For some reason, I always forget about spaghetti squash. We’re not big pasta eaters but I love knowing I can sub with squash. One trick I do is to use the microwave if I’m short on time. I just add enough water on the bottom of a Corningware dish to cover the squash, place the pre-cut half face down, cover with the lid and cook for about 10 minutes. Love the idea of pine nuts – I’ll have to try that next time!

  3. says

    Excited for the Twin Cities Moms Blog! As for the spaghetti squash, we’ve tried it, but it hasn’t been enough to fill up my husband. One sort of in-between pasta that we’ve used are quinoa noodles. They are a bit more expensive than regular, but have no gluten and don’t leave you as full as regular pasta. Just some food for thought.
    -Katie

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