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Tuesday, July 5, 2011

Sphagetti Squash

This is the healthiest "pasta" you can possibly have. I had noticed it stacked next to the butternut squash, on my visits to the grocery store but hadn't tried it.  This is the first time I cooked this squash and I absolutely loved it. Once the squash is completely cooked, it forms ribbons or sphagetti like strands. Hence, it gets the name "sphagetti squash".

This makes for a wonderful, low calorie option for pasta. You can pair it with marinara sauce and it is a delicious alternate to regular sphagetti with marinara. This is also a really great substitute if you are looking for a low carbohydrate option and is gluten-free.

1 sphagetti squash
1 tbsp olive oil (optional)
salt to taste

Preheat the oven to 350F. Cut the sphagetti squash into half along the length. Remove the seeds. At this stage you can apply a little oil over the exposed cut side of the squash. I didn't add any oil and it still cooked perfectly. Bake this for about 20-30 minutes, till the skin softens up a little. At this stage the squash is completely cooked. Use a fork and separate out the strands of the cooked squash. At this stage it is ready to eat.  You can sprinkle a little salt and pepper and it tastes great just by itself.

Top it with marinara sauce or any pasta sauce that you would usually pair with sphagetti pasta.

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