Isn’t he a cute little guy? He was sitting in the fridge waiting to spoil, so I did what any normal human would do:
I turned him into pasta…?
I mean, who doesn’t love a plump, large, awkwardly shaped vegetable in the form of pasta?
- One Spaghetti Squash
- Olive Oil
- Ground Black Pepper
- Garlic Salt
- Italian Seasoning
- Favorite pasta sauce or sauce recipe
- Vegan Parmesan Cheese, grated
**Add any seasonings you want..
I just used what was in the kitchen
STEP 2 – Half the squash
STEP 3 – Seed the squash
Scoop out all of those seeds!
(Throw them away if you must, but
I recycled mine by roasting them)
STEP 4 – Season the raw squash
Coat the inside of the squash with oil, then season with pepper, salts, and anything else that sounds yummy (like garlic, etc)
STEP 5 – Cook the squash for 40 minutes
**This is the perfect time to roast your squash seeds**
Simply add oil, salt, pepper, and anything other spices and seasonings to the nuts, mix the concoction all together, and cook them for about 10 minutes. Talk about a simple, delicious, and healthy snack made out of recycled junk.
STEP 6 – Separate the inside of the squash from the skin with a fork.
This is the coolest part. Then throw the “noodles” onto a plate
Now you have your very own CARB FREE, SUGAR FREE, GLUTEN FREE, & VEGAN spaghetti!
(made completely from organic vegetables)
Look at you and your skinny chef skills. Such a culinary wizard. You make me so proud.
Enjoy your healthy alternative to an Italian classic!