Quick and Easy Spaghetti with Spaghetti Squash

I love modifying classic recipes. It makes eating more nutrient dense foods so easy to consume. Here I’ve substituted traditional spaghetti noodles with spaghetti squash. This squash perfectly gives you that satisfaction of eating noodles but with more nutrients and fiber than regular pasta.

You can cut the spaghetti squash lengthwise and then bake it but I like to use this recipe by @jackfruitfulkitchen . She cuts it the other way which gives you longer noodles strands, which I find to be much better. Also for a more al dente or firmer texture just shorten the baking time by 5-10 mins, depending on the size of your spaghetti squash.

For the spaghetti sauce I water sauté onions, garlic, and mushrooms. Then I add a jar of fat free marinara sauce to it with a little bit of maple syrup. Sometimes tomato sauces need to be sweetened as they can be slightly tart. I then heat that up until it boils. Once heated I serve them over a serving of spaghetti squash noodles. For a fancy touch, I like to sprinkle some dried parsley as a garnish.

This is an easy nostalgic meal that everyone can enjoy.

Spaghetti Squash Recipe

recipe by: Jackfruitful Kitchen

Ingredients

• 1 Spaghetti Squash
• Olive oil or Coconut Aminos (fat free version)
• Salt and Pepper

Instructions

1. Preheat oven to 400°F and line a large non toxic baking sheet with parchment paper.
2. Wash your squash and pat it dry. Give it a few pokes with a fork. Put in in the microwave for 2-3 minutes to soften it up a bit. This step is optional but recommended for easier slicing.
3. Slice off the top and bottom and cut into 1″ rounds. Scoop out seeds. Place on the baking sheet and brush each side with olive oil or coconut aminos. Sprinkle with salt and pepper. Bake for 40 minutes, flipping half way through. 
   (For an al dente texture I shorten the cooking time by 5-10 minutes. I highly recommend doing so, that way the noodles won’t break apart as easily.)
4. Remove from the oven and let cool for 5 minutes. Use a fork to pull the strands from the peel

My Personal Notes

Use coconut aminos for an oil free / fat free version. Also omit the salt if using coconut aminos as that already has enough salt in it to add flavor.

I don’t like to use the microwave so to soften it I place the spaghetti squash in the oven at 400°F for about 10-15 mins. I then bake it for about another 15-20 mins, which is on the firmer side. I’ll always check it at this point to see if it needs to be baked more.

You can tell it is ready by using something to gentle squeeze it. The squash rounds should be slightly soft. Also the color should go from a pale yellow to a deeper yellow. The deeper the yellow the softer the squash.