Since it’s called spaghetti does it taste like spaghetti? No, it’s better than spaghetti! If I was to name this squash, I’d call it Vermicelli squash. It’s more of a vermicelli than a spaghetti. This squash has been a very popular replacement to the traditional pasta and probably the reason why it’s called spaghetti – what’s in the name anyway? It’s a delicious, healthy side without gluten, carbs or calories. You can eat your heart out and still walk out of the room, light as a feather. Although this dish is a weekly staple in my house, I love serving it as a side during large get-togethers. When hosting a dinner and you have a thousand things to do, wouldn’t you want your cooking as painless as possible? That’s one of the reasons why I love making this, it hardly needs any attention. Just a hand full of ingredients, an oven and you are all set. Serve it along with a warm bowl of stew and you will find yourself in food heaven!
Prep time: 10 minutes and Cook time: 40 minutes
INGREDIENTS
- Spaghetti Squash — 1, weighs about 2 to 3 pounds
- Garlic powder — 2 teaspoons
- Lime juice — 1/2 of a lime
- Salt — 1/2 teaspoon
- • Pepper — 1/2 teaspoon
- • Olive Oil, ghee or butter — 1 tablespoon
DIRECTIONS
- Preheat the oven to 375 F (190.5 C.)
- Line a large baking sheet with parchment paper or nonstick baking mat.
- With a sharp knife cut the squash in half and scoop the seeds out.This process can take some time because squashes are hard to cut through. Take your time and use a rubber mallet if you have to.
- Brush some oil, ghee or butter onto the flesh of the squash with a pastry brush.
- Then sprinkle some garlic powder and pepper on top.
- Lay the squash skin side up on the cookie sheet and let it bake for 35 to 40 minutes.
To ensure the squash is fully cooked, pierce it with a knife, if the knife penetrates easily its done. - Remove it and let it cool for 10 to 12 minutes. This is to ensure you don’t burn yourself, so don’t rush.
- With fork gently scrape the flesh off of the peel and notice how this action separates the flesh into strands. The strands wrap around the squash horizontally so make sure to rake your fork in the same direction as the strands.
- Transfer the squash into a bowl, add the lime juice and give it a mix. This is ready to serve!
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