Spaghetti, Squash-style

Yet another shockingly tasty recipe substituting one thing for another!

If the last post convinced you at all that I was a potato fanatic, this is nothing compared to what I feel about pasta. I think pasta flows throughout my body instead of veins. 

I must admit the idea of spaghetti squash as spaghetti pasta passed by a good few times before I had the nerve to try it. In all honesty I cannot tell the difference. And this makes the recipe all the more exciting and healthy for your body!

This is what a spaghetti squash looks like. Easily found in any supermarket. Yellow, chunky, and happy to see you.

Preheat oven to 350F and pop your squash in for about 40 minutes.

The outside 'shell' of the squash will have softened and feel like thick rubber. Knife in half carefully because the outer layer will bend and not slice easily..

When you pry the halves open, it looks a bit like something from a science fiction movie. I inspected the insides for perhaps an hour. Very interesting strings of squash!

There will be a bunch of seeds nestled in the center. You'll have to use a fork to pull away the squash. With two forks as your weapons, fight to rid all these seeds.

Next, scrape up and loosen all the squashy strings from the walls of the outer shell.

Then it's time to make your pasta bowl!

Can you  tell the difference? You seriously cannot. Even in taste!

With a splash of your favorite pasta sauce and a sprinkle of Parmesan cheese...

... it's time to settle down and dig into your spaghetti squash pasta! You'll be just as pleasantly surprised as I was after that first bite! It goes especially well with a few crunches of baked pita chips, recipe found here. 

All finished.

It's the real deal. 

Enjoy~!