Spaghetti Squash Noodles (Squashetti)

(Vegetarian, Vegan, Gluten-Free, Soy-Free)

Ingredients:

§  2 med-large spaghetti squashes

§  1-2 Tbsp olive oil

§  Salt, to taste

§  Freshly ground black pepper, to taste

§  1-2 Tbsp chopped, fresh oregano

§  4 cups chopped spinach

§  Spaghetti sauce

§  2 cups Shredded mozzarella cheese

Preparation:

1.        Preheat the oven to 350 F, cut the squashes in half, scoop out the seeds and pulp and discard or save for later use.

2.      Place the squashes flesh-side down on 1 or 2 rimmed baking sheets and pour in enough water to come about ½ inch up the sides. Place the trays in the middle of the preheated oven and bake for about 35-40 min, until the skin can be pierced pretty easily with a fork.

3.      Remove the squashes from the oven and cool until easy to handle. Use a fork to gently comb the flesh of the squash from side-to-side so that the strands look like long spaghetti noodles.

4.      A little bit before serving, heat the oil in a large skillet med-high. When heated, add the squash noodles and season with the salt, pepper, and oregano and toss with tongs. Add the spinach and toss to combine. Remove from heat and plate. Serve with sauce and shredded mozzarella cheese.

Hello Mr. Spaghetti Squash!

Cut both end off first so that it is waaaay

easier to cut it down the middle!

Clean out all those seeds and gooey strands in

the middle and then save the seeds to later use

if you like.

Adding about 1/2 inch of water to the pan when

you bake the squash keeps them from sticking to

the pan, but more importantly it steams the squash

so that it cooks better.

Here are the combed out squash "noodles"

ready to be flavored up. I did try freezing them

to see how they'd do and I don't recommend it

because of their high moisture content, they

just sweat it all out when you defrost them,

but if you really must freeze them, just make

sure you wring the defrosted noodles out in

a clean dish cloth really well to remove all the

excess moisture before continuing with the

recipe. You may need to use more squash

with this technique because you lose volume

when all the water leaves.

You aren't really trying to cook the squash

any more in the saute pan because you don't

want them mushy, you just want to heat up

the noodles and allow them to get some flavor

from the oil and seasonings.

The spinach is not necessarily essential to this

dish, but it adds some great color and flavor

and a great extra kick of healthy goodness so

don't leave it out!

Spaghetti Squash noodles (Squashetti) ready

for some delicious toppings! I suggest my

Chicken Meatballs and Pasta Sauce, but

feel free to get creative!