A lot of my recipes use cooked spaghetti squash, so I thought it might be helpful to post how I like to cook mine! It’s really easy and pretty quick.
Cut squash in half and scrape insides out into a bowl.
Set the insides to the side if you want to roast them, otherwise throw them away.
Place the halves face down on an aluminum covered cookie sheet. Bake at 375 degrees for 45 minutes. Using a fork, scrape the flesh of the squash to make the “spaghetti” strands. Continue to scrape the inside out, putting the flesh into a bowl to cool.
Once the squash is cool, I like to put it in plastic bags to store in the fridge or freezer to use later. You can use it like you would use cooked noodles but with less carbs!
If you saved the seeds, you can remove and rinse the pulp off. Then dry them with paper towels. To roast them, spray an aluminum foil lined cookie sheet with olive oil spray. Spread the seeds in one layer and sprinkle with your choice of Mrs. Dash. These seasonings are great because they’re salt free! Today I used the Southwest Chipotle flavor. Bake for 1 hour at 300 degrees.