This is a short and impromptu share. I’ve made spaghetti squash a handful of times in all different ways.
I’ve baked it whole, baked it halved and upside down, and boiled stove top style. I haven’t baked it with the sauce in though. The thought was to save a dirty dish (that being the sauce pan) and bake the sauce in the squash belly.
It totally worked! It’s the little things in life and I don’t know why I hadn’t thought of this before. Sometimes being lazy is a good thing.
I love spaghetti squash for its sweet and nutty flavor and because once it cooks it becomes the best ‘natural’ noodles out there. Also, it is low in fat and calories but still provides fiber, protein, vitamin A, calcium, iron, and vitamin C.
Ingredients (Serves 2 very full servings):
- 1 4lb spaghetti squash
- dash of sea salt
- 1 teaspoon extra virgin olive oil
- 1 jar of natural HFCS-free tomato sauce
- Start by preheating your oven to 350F.
- Wash squash, cut in half, remove the seeds, and pierce venting holes all over the skin with a fork or knife.
- Rub in olive oil between each half and sprinkle with salt.
- Place in a baking dish with 1/2″ of water skin side down and fill each squash’s cavity with tomato sauce.
- Cover with tinfoil and bake for 55-60 minutes or until tender. Remove from oven and allow to cool.
- With a fork, shred and separate squash meat into noodles. Enjoy!
- Garnish with raw vegan Parmesan cheese or nutritional yeast
- Bake with garlic cloves inserted into the squash
- Top with kalamata olives, avocados, or tempeh