From our friends at Chocolate Covered Katie
With spaghetti squash, most people seem to fall into one of two
There are those who LOVE spaghetti squash as a lower-calorie
replacement for pasta; then there are those who shun it, believing that if
you’re going to eat pasta, you should enjoy the real thing.
But I feel that looking at spaghetti squash as a pasta “substitute” in
the first place does the vegetable an unfair disservice. The unique taste and
texture of spaghetti squash ought to be appreciated in their own right, not
compared to carb-filled noodles.
No matter how many websites you find that claim their spaghetti squash
recipe “tastes just like the real thing,” spaghetti squash will never be
To Bake The Spaghetti Squash:
Start by carefully cutting the spaghetti squash in half, lengthwise.
EDIT: Many readers say that cutting it width-wise is even better because
you get longer strands. I haven’t tried that yet, but I am intrigued! (Have any
of you tried it?)
Place the squash—flat sides up—in a baking pan. If desired, scoop out
the seeds and brush the squash with olive oil and sprinkle with salt. I usually
opt to scoop out the seeds after baking.
Place the pan on the middle rack in a non-preheated oven, and turn the
oven to 460 F.
Most spaghetti squashes will take around 40-50 minutes to fully roast,
depending on the size of the squash; but if you have a small squash, it’s a
good idea to check it after 20-30 minutes or so.
Scoop out the strands, and add tomato sauce, cheesy sauce, alfredo sauce,
pesto, or any other sauce you’d add to pasta.
You could also top the spaghetti squash with a coconut curry or stew,
like you’d do with rice. It is the perfect blank canvas for thousands of
Creamy Cauliflower Alfredo Sauce
Yield: 2 Cups
- 1 1/2 cups raw cauliflower (160g)
- 1/4 tsp garlic powder, or 2 tsp minced
- 1/4 to 1/2 tsp salt (depending on your taste
preference for salt – I like 1/2 tsp)
- 2 tbsp butter spread of choice, such as Earth
Balance or Smart Balance Light (or sub 2 tbsp olive oil and a little extra
salt if needed) (30g)
- 1 cup milk of choice (240g)
- optional: 1/2 cup of either of the following:
nutritional yeast or mozzarella-style shreds (such as Daiya)
- You can also add a little Dijon mustard or
lemon juice if desired. Or sometimes I add dried oregano or rosemary.
Cauliflower Alfredo Sauce Recipe: Put all ingredients into a medium pot
and bring to a complete boil, then cover and simmer 15 minutes or until the
cauliflower is fall-apart tender. Pulverize with either an immersion or regular
blender. Serve over cooked linguine, or elbow pasta (for cauliflower mac and
cheese), or spaghetti squash, rice, steamed veggies, or whatever! Makes about 2
cups, and it gets much thicker as it sits.