i’m going to turn into a squash.
a spaghetti squash that is.
if you follow me on snapchat (TayloredFitness), you know i’ve literally had a whole spaghetti squash every single night for like the past ummmm 4 nights?!
they’re just SO FLIPPING DELICIOUS!
i’m a mass eater.
which means i like food that i can eat A LOT of, for a solid amount of ‘macros’.
like i’d rather have a salad that takes me 15 minutes to eat vs. a snack bar that i eat in 2 bites, that has the equal amount of fat, protein, carbs
thattttt is why i love spaghetti squash!
because instead of a little bit of regular pasta spaghetti.. you can have like 10X the amount in spaghetti squash.
and it seriously has damn near the exact same texture as the not-so-waist-friendly flour pasta.
the texture? spot on.
a little bit of crunch, not mushy, and so incredibly flavorful!
and you can eat an entire plate. really though… the amount you can have that’s waist-friendly will PILE onto your plate.
but here’s the thing, and we’ve all been there… just as with any other “substitute” figuring out how to make it can be a little tricky.
you may have googled “how to cook spaghetti squash” multiple times and given it a try.. and it fails.
it’s either too crunchy.
you can’t cut it open.
it’s too mushy.
the edges don’t scrape off and are rock hard.
“this is suppose to be a spaghetti texture?!?!”
welllllllll your spaghetti-squash-101 lesson is about to CHANGE YO LIFE!
it’s that serious guys.
be ready to turn into a squash like me, because giving these steps a try next time you want to whip up the italian-inspired dish, you’ll be making it weekly!
and it’s family friendly! win!
Step 1: Preheat your oven to 400 degrees F.
Step 2: Grab a fork and go to town on your spaghetti squash.
poking holes on the top and bottom, along the edges, errrywhereeeee!
Step 3: Place on a microwave safe plate and microwave for 8-10 minutes (depending on how big your squash is).
Step 4: PUT ON OVEN MITS, or grab a dish towel, because that big ‘ol yellow football will be HOT!
get out a sharp knife and cut length wise, making sure to cut to the side of where the stem was, that way you don’t have to cut through it as it’s really hard.
Step 5: Place your open-faced squashes on a baking dish, and begin to scoop out seeds with a spoon, tossing them in the trash.
then take your spoon and begin to scrape the insides off the edges and “stir” up. If your edges are still pretty hard, get out a fork and scrape them off.
Step 6: Fill with whatever you want in it, I used ground chicken and pasta sauce.
Step 7: Place foil over top of your squash then stick in preheated oven for 20 minutes.
Then dig in!
No stretchy-pants required for this recipe!
oh.. you don’t pre-plan your flour pasta meals with stretchy pants?….
back to this beauty.. can we then discuss how you have to twirl your pasta? it’s just like a rule right?!
you can do that with spaghetti squash! how awesome right?!
it’s the little things that excite me ya’ll..!
cheers to waist-friendly, mass-eating recipes!
want to make it later?! make sure to PIN it on Pinterest, since the link to the recipe is already in the photo for you!