While trying to eat healthier and gluten-free, I’ve been avoiding pasta… which is difficult, because pasta used to be my go-to dish, the one thing I could cook well. I’ve definitely branched out over the last 6 months, but I’m still drawn to pasta-ish recipes…
One way I’ve replaced pasta is with spaghetti squash. I like to eat it as spaghetti, with some spaghetti sauce on top. And it’s good as a side dish (I could seriously eat a whole squash in one sitting… but I have some restraint).
You can bake the squash… or take the easy way out & microwave it. I really hope the plastic wrap doesn’t give off chemicals in the microwave. If I ever find out that it does, I guess I’ll have to start baking the squash. Until then…
Easy Spaghetti Squash
- 1 spaghetti squash
- 1 stick of butter (1/2 cup)
- salt & pepper to taste
- Cut the spaghetti squash in half lengthwise (I usually get Cody to do this. I’m not exactly safe with large knives)
- Scoop out the seeds & stringy insides. Discard
- Place one half, cut side up, on a glass pie plate (I don’t use a dinner plate because I’m afraid the heat will crack it. But you can try it)
- Put 1/2 stick of butter inside the hollow of the squash. Sprinkle with salt & pepper to taste.
- Cover with plastic wrap. Microwave for 25-30 minutes.
- When the squash is done, discard plastic wrap. Allow to cool before scooping insides into a bowl.