Winter Squash- Spaghetti Squash

Winter squash are awesome.  They are healthy, cheap, can feed an army and are easy to prepare.  There are definitely a couple varieties but this particular installment will focus on Spaghetti Squash.

I simply made this as a side dish but the best part about this squash is that if you are watching your carb intake- just scoop out the flesh and top with your favorite tomato sauce.  Yea, it's that easy- it has a subtle nutty flavor and is way healthier for you then pasta.

• All you will need is a spaghetti squash- I think mine was about 5 lbs (bought it at 79cents a pound), salt, pepper and some oil.

1. Preheat your oven to 400 degrees F.
2. Cut the squash open longways and scoop out the seeds. Save the seeds! (Ill show you what to do with them later)
3. Sprinkle the inside flesh with salt, pepper, and oil- rub all over the inside so it is all coated.

4. Flip the squash so it is cut side down on a baking sheet.

5. Roast in the oven about 20-30 minutes, size will effect cooking time.  You know it is done when you poke it and it is soft to the touch.

6. Don't worry if it get a little brown.
7. When done, flip over carefully, it will be very hot and steam will escape from the underside.  If you cooked it enough the flesh should peel right away from the skin.

No mystery why they call it spaghetti squash!

And that's it! Top with salt and pepper or your favorite sauce. 

Now, what about those seeds- I think the seeds are my favorite part! If you have ever roasted pumpkin seeds- this is exactly the same thing.  Seeds are a little smaller, but taste exactly the same.

So after you scoop the seeds out, clean them up a bit and try to separate the seeds from the stringy flesh stuff.  You can rinse them off if you like. 

When cleaned, lay out evenly on a baking sheet and sprinkle with salt.  Pop in the oven alongside your squash (at 400 degrees) and roast for a couple minutes until brown.  It will take about 10 minutes.  Then just eat!  You can do this with any type of squash.