I know fall is a long way away, but I thought I’d share a tutorial on how to cook Spaghetti Squash. It’s one food I discovered I loved a few years ago, and it gets it’s name because when you cook it, it has the consistency of Spaghetti. But, it is 100% Vegetable. So, the possibilities of cooking with it are endless. I love that!

Spaghetti squash is awesome too because you can trick yourself into thinking you are getting a carb, and you’re really eating a veggie!! It’s because after it is cooked, it comes out like Spaghetti…in strings. So you can mix it with just about any pasta type recipe, and voila, you’ve got a healthier version.

When you cut it lengthwise, it will look like this:

After cutting it lengthwise, put it into a 13×9 pan with about 1/4 inch of water, Bake at 325 degrees for an hour, covered.

When it is done, let the squash cool. Next, pull out as many seeds as possible. Then, with a fork, scrape the inside of the squash out into a bowl. It should come out in strings just like Spaghetti. You can toss with butter and herbs and it is delicious just like that for a side dish.

The recipe that I am sharing with you though is one that I started cooking when I was dairy free for about a year. I know. Sad huh? This recipe is not technically dairy free, but can be easily adapted and still has plenty of flavor. It makes a full meal too. If you want to add chicken, it would be just about perfect! I found this in my father in law’s Betty Crocker cookbook circa 1996:

I’m not sure what they called it but, I’m going to call it:

Italian Spaghetti Squash “Pasta”

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