Spaghetti squash. One of my new favorite ‘indulgences”. I can’t even believe how this is vegetable. If you’re never tried this, then I highly recommend it. The great thing about it is you can change up the sauce as much as you would with regular noodles – it makes no difference to the squash.
I cut my spaghetti squash in half, sprinkled some olive oil, salt and pepper over the opened squash and baked it, fruit size down on a cookie sheet at 335 for 40 minutes…ish. Until the squash is soft. And then, the fun begins.
Get a fork and you just gently tear the fruit from the skin and it pulls apart in noodle like shapes. It’s fantastic. It has a slightly different flavor/texture than noodles (obviously, it’s a squash), so I recommend a stronger sauce. But it wasn’t so different of a flavor/texture that my kids didn’t eat it – they thought it was great.
Speaking of a stronger sauce, nothing says “strong flavor” like fish! We had some leftover smoked salmon so I decided to pull that apart, and use my cajun cream sauce. This was DELICIOUS. I’d try this smoked salmon spaghetti squash soon. Tonight, if I were you.