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Spaghetti Squash Tutorial – Learn how to Make Grain Free Spaghetti for Dinner

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

I’ve heard of replacing spaghetti with spaghetti squash since I started eating gluten free.  As someone who never enjoyed pasta, I never tried making spaghetti squash.  A while ago, I was walking around the grocery store and saw spaghetti squash.  It’s a small yellow squash.  I never noticed it before but then again I never notice a lot of things.  The spaghetti squash was relatively cheap so I made an impulse purchase.

When I cut the spaghetti squash open I panicked. Where is the “spaghetti” in this squash? I thought I bought the wrong squash and then I thought if this is the correct squash this is not going to be enough to feed me.  I thought the little bit of stringy strands holding the seeds must be the “spaghetti” in the squash.  I went ahead and baked it.  I was still not convinced until I stabbed the squash with a fork.  This is the neat part.  The whole inside of the spaghetti squash once baked, turns stringy. It’s like a magic trick!   When a fork or spoon is inserted you can easily pull out the spaghetti.  I found it rather fun to scoop it all out.

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

This is what a spaghetti squash looks like.  It is oval in shape and is quite small.  I stored my squash in the fridge until I needed it.  You can find it in the squash/potatoes/and other root vegetable area of your grocery store.

How to Make Spaghetti Squash

Preheat the oven to 350 degrees F.

Grease a baking sheet.

Cut the squash in half.  This is tricky so take your time.

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

Place the cut squash face side down.

Bake for 30 minutes.  The squash is done when a knife can be inserted through the skin.

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

Let the squash cool.

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

Use a fork or spoon to scoop out the stringy inside.  Discard the seeds but keep the stringy squash.

I found 1 squash made 4 bowls of pasta for me.

Recap: slice open, bake for 30 minutes, scoop out the spaghetti

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

I did find the spaghetti squash can make a pasta dish a little watery.  Try to pat dry the spaghetti strands before mixing with the sauce.

Finished Product: Spaghetti Squash in a meal

Spaghetti Squash Tutorial

Spaghetti Squash Tutorial

I did find the spaghetti squash can make a pasta dish a little watery.  Try to pat dry the spaghetti strands before mixing with the sauce.  You would use the spaghetti squash the same way you use “regular” spaghetti.  Make a delicious sauce and mix it with the spaghetti and serve immediately.  Leftover spaghetti squash was great the next day.  I reheated the spaghetti squash and added the sauce.  It wasn’t mushy but instead tasted like it was fresh.

SPAGHETTI SQUASH TUTORIAL – LEARN HOW TO MAKE GRAIN FREE SPAGHETTI FOR DINNER

Yield: 4 bowls of spaghetti

Ingredients

  • 1 spaghetti squash

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a baking sheet.
  3. Cut the squash in half. This is tricky so take your time.
  4. Place the cut squash face side down.
  5. Bake for 30 minutes. The squash is done when a knife can be inserted through the skin.
  6. Let the squash cool.
  7. Use a spoon to scoop out the stringy inside. Discard the seeds but keep the stringy squash.

Notes

I did find the spaghetti squash can make a pasta dish a little watery. Try to pat dry the spaghetti strands before mixing with the sauce.

 

 

Spaghetti Squash Shrimp Pasta

Spaghetti Squash Shrimp Pasta

Come back next time for this yummy Shrimp pasta dish.

Enjoy,

6 Responses to Spaghetti Squash Tutorial – Learn how to Make Grain Free Spaghetti for Dinner

  1. Lauren @ Empowered Sustenance March 6 at 1:00 pm #

    I love spaghetti squash! But I have a tendency to under-cook it and it turns out more crunchy than like spaghetti :( I’ve actually been baking mine whole, so I’m going to try cutting it in half first like you suggest.

    • CAROLditchthewheat March 6 at 6:01 pm #

      I liked this method because it speeds up baking time by about 20 minutes.

  2. Janet March 17 at 12:20 pm #

    We grow these in our garden!! There are about 101 ways (literally) to eat this after baking. Just about any “pasta” dish in any ethnic cuisine can be adjusted to accommodate spaghetti squash. Adding about 1/4″ of H2O in the bottom the baking dish and covering loosely with foil speeds the baking process if you’re in a hurry at the end of the day. It stores very well for several days in the fridge so can be prepared ahead. I love your site and the newsletter. Keep up the good work.

    • CAROLditchthewheat March 17 at 12:23 pm #

      Thank you for the idea!!! I will have to try that next time.

  3. Katie April 20 at 2:39 pm #

    I have one of these babies on my counter right now. I love to add halved cherry tomatoes, feta cheese, sea salt, and a big dollop of grass fed butter to mine. YUM.

Trackbacks/Pingbacks

  1. Spaghetti Squash Shrimp Pasta | Ditch The Wheat - March 7

    […] longer have to suffer through family spaghetti nights.  I like experimenting and recently I made spaghetti squash.  I really loved it.  The spaghetti squash noodles don’t have that starchy taste the pasta […]