Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes. Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months! The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal. What types of dishes do you like to make with spaghetti squash? I’d love to hear about them. Please let us know in the comments. Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise. (If the squash is not easy to cut, return it to the oven for another 15 minutes.) Scoop out the seeds, discard (or save to roast later - see roasted pumpkin seeds recipe). Roasted Spaghetti Squash with Sausage and Kale here on Simply Recipes Spaghetti Squash with Butter and Garlic from Jaden of SteamyKitchen.com Morrocan Spiced Spaghetti Squash from Deb of Smitten Kitchen
