A couple weeks ago in Florida, my sister-in-law was telling me that she substitutes her pasta with spaghetti squash, as she is trying to lose weight after her second child. As a pasta lover, I have to admit I was skeptical, but it’s late summer and squash is in season, so I decided to give this a try. It turned out looking remarkably like spaghetti, well, like capellini really, and though it has more texture, when smothered in sauce…it was good!
Cut your squash in half.
Scoop seeds out of the middle.
Brush with olive oil and sprinkle with salt and pepper.
Bake at 375 for 30-40 minutes. Then let cool slightly (unless you want to grab an oven mitt and go for it) and scrape the insides with a fork.