Tuesday, April 16, 2013

Spaghetti Squash

Last week we tried spaghetti squash for the first time. I'll try just about anything when it comes to food, I happened to love it! The girls didn't get a chance to try any, I served it up with meat sauce just like regular spaghetti but made sure to make some pasta for them just in case they didn't like it. The squash took a little longer to cook than I had planned so by the time Josh and I got to eat, they were already done.

Josh thought it was okay, the strands were not quite as soft as pasta but he said other than that, he couldn't really tell a difference. I loved it, I could eat spaghetti this way all the time. In fact we're going to incorporate this into our menu more often.

Now I would've used some of my freezer spaghetti sauce but it has a little sugar in it and that's not Whole30 approved. After searching the shelves high and low I finally found a jar of pasta sauce that only had a handful of ingredients in it and no sugar. I had a cake to decorate the night we had this on the menu and knew it would just be easier if I didn't have to make my own sauce. I actually found this jar at Wal-Mart of all places and it was amazing! I don't know if I want to spend $3.48 all the time for it, but it really had restaurant quality flavor.

After baking the squash in the oven for an hour I sliced it open and was able to literally take a fork to it and start shredding. It was pretty cool.  You could also combine the sauce with the spaghetti strands and put that back into the "boats" for a fun way of serving this up. Our squash was huge, like 6 pounds huge so that would've been quite the dinner for us!

Spaghetti Squash

1 small-med spaghetti squash
Your choice of pasta/meat sauce

Preheat oven to 375, place whole squash on baking sheet and bake for 45-60 mins. Depending on the size of your squash you may have to bake longer, ours was huge so it took awhile. With a sharp knife cut squash in half, scoop out seeds and pulp. You should then be able to take a fork and start shredding the strands, they'll look just like pasta noodles.

You can then plate your spaghetti squash and serve with desired sauce. This also reheats well and tastes just as good the next day. Store leftovers in fridge.


I'll leave you with a recent pic of our youngest girls, Gracie and Mackenzie. This was taken at my parent's house one Sunday evening not too long ago. They always make me smile! Enjoy the rest of your day!

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