I love to lighten things up, especially in the summer. Spaghetti squash makes a wonderful side dish or a healthy swap for pasta. If you want spaghetti squash that holds that “noodle” shape and have only been getting mush, this post is for you!
Pre heat oven to 400 degrees. Split from the stem down the long length of the squash. Use a spoon to scoop out seeds.
Place face down in a glass baking pan. The skin side should be up. Put one cup of water in the pan. Bake for 45 minutes.
Take the squash out of the oven and turn over. If you want the squash to be pasta like, cut in two inch strips, the short length of the squash, and use a spoon to run along the skin to remove the edible flesh of the squash.
You can serve as a side dish, or top with your favorite sauce and meatballs. You will love how this vegetable lightens up your favorite comfort food, yet does not leave you feeling stuffed!
Enjoy!
Mom Cooks Clean
- 1 Spaghetti Squash
- 1 c. water
- Pre heat oven to 400 degrees.
- Split from the stem down the long length of the squash. Use a spoon to scoop out seeds.
- Place face down in a glass baking pan. The skin side should be up.
- Put one cup of water in the pan.
- Bake for 45 minutes.
- Take the squash out of oven turn over.
- If you want the squash to be pasta like, cut the squash in two inch strips the short length of the squash and use a spoon to run along the skin to remove the edible flesh of the squash.
- You can serve as a side dish, or top with your favorite sauce and meatballs.
