Spaghetti Squash "Pasta" Noodles
If you'd like to occasionally replace pasta, rice, or any kind of noodles in a dish, this might be a good option for you! You won't be able to trick your kids into thinking this is traditional pasta, but it has a slightly crunchy and stringy texture. It is fairly bland on its own, but I like to mix it into rice or noodle dishes. It adds some veggies and really doesn't change the taste.
I started with this recipe:
But, I'll shorten it for you:
1. Preheat oven to 375.
1. Use one spaghetti squash. Cut off one end and stand it on its end. Cut it in half (these suckers are really hard to cut!). Scoop out all the seeds and gunk (save and roast the seeds if you want!).
2. Brush about 1 teaspoon of olive oil on each side, then salt and pepper and about 2 cloves chopped garlic. Let sit for about 5 minutes.
3. On a baking sheet or a greased dish, turn the squash skin-side up.
4. Cook for around 40-45 minutes.
6. A fork to the inside of the squash will easily turn the squash into noodles. If it doesn't, continue cooking a little longer. Once complete, let sit about five minutes before separating.