Chewsday Tuesday: Spaghetti Squash

Happy Halloween everyone!! I hope your day has been fabulous so far! If you read my post yesterday for Halloween Eve, you saw that I’m celebrating with my family tonight which I’m super excited about! We’re taking my cute niece and her friends Trick-or-Treating just as soon as it gets dark out. It’s going to be super fun!

Anyways, before I head out for the night I wanted to share a quick and simple recipe that I’ve been loving lately! Maybe you’ve heard of “zoodles” before, well this is somewhat of a hint of zoodles but made with Spaghetti Squash instead! I first had these at my Dad and step-mom’s house last year and fell in love! They’re so simple to use and add a really good texture to regular spaghetti. When I tell you that I really did like the texture, trust me because I’m SUPER picky when it comes to textures of foods. I’ve tried regular “zoodles” with spaghetti sauce and meat before but just couldn’t get into the flavor much. But, spaghetti squash is the best alternative to regular noodles that I’ve found! So, if you’re looking for a gluten free option and a way to get in more veggies for dinner–you’ll have to try this recipe if you haven’t already!

*Make sure when you buy your squash that you buy an actual spaghetti squash. I’ve accidentally bought a butternut squash before and it did NOT taste the same.*

The hardest part of making these noodles is the actual cutting of the squash. They’re a bit tough so be extra careful when you’re digging in to slice it in half. Here’s what mine looked like when I cut it in half!

All I do is drizzle both halves with olive oil, then sprinkle with salt & pepper. Easy as that! Then I toss them into the pre-heated oven (I use 400 degrees) for 45 minutes. You can tell they’re done when they start to bubble on top in the middle and the edges are browned.

Next, remove the pan from the oven and let the squash cool for about 10 minutes.

Then you can go ahead and start shredding the noodles from the skin. It’s so impressive that it makes the most perfect noodles from this vegetable! It’s like they were created to be noodles!

This was a pretty small squash but still made quite a bit of “noodles”. It was about 2 big plates full which was just what we needed! Of course, I like to pull out every last noodle I can, so if you need a bigger squash to serve more –then definitely do so!

>>The after

Then I just toss my spaghetti sauce and browned turkey meat on top to serve! It seriously tastes really good and is SUCH a good alternative if you’re looking to lower your carb intake or go gluten free!

I hope you guys enjoy this super simple recipe! I know I do and we make it pretty often!

Questions for YOU: (Comment below with your thoughts!)

1) Have you ever tried zoodles before? What about spaghetti squash?

2) What’s your favorite spaghetti sauce?

I use Prego Traditional sauce. I’ve found out that some of the sauces give me heartburn depending on how tomato-y (yep, that’s a word!), they are. Prego works for us and has a ton of flavor so it’s what I use most frequently!

3) What’s your favorite Fall dinner?

Happy Halloween!!

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