So I started eating low carb again on New Year’s Eve, yes I am crazy! Hubby and I had planned a nice feast, and then with trying to lower my carb intake, the majority of what we planned, no longer worked for me! OOPS. We made some adjustments and it ended up being fine. Stay tuned for a post on some of that later.
I decided this week that I would make some roasted spaghetti squash to use during the week and possibly in some recipes (as a pasta replacement) (like this one). I remembered my wonderful God Daughter and Crystal’s daughter, Rose had done a post on this a few weeks back, so I followed her method from this post and video. Do yourselves a favor and follow her blog, she does some fun recipes and is a joy to watch! I am biased, but so what, there is a reason for my bias 🙂
I didn’t get a picture of this but first thing you need to do is cut the squash. Yeah, that sounds relatively simple, IT ISN’T. I asked my fiercely strong hubby to do it for me. He even grunted a few times!
I then seasoned with EVOO and Salt and Pepper.
Place them face down in your baking dish (2 halves fit will in a 9×13 – but I couldn’t get more than 2 in there)…so 2 pans is what I did!
Roast at 375 for 40 minutes. Now my dog hates the oven and the noises it makes, especially the timer. Well my sister (Hi Agnes!) and I were on the phone when this was roasting, and I knew the timer was going to go off, so I just went and turned the oven off, and left the squashes in there until I was off the phone (hearing about Cape Cod and their snow!). So mine was in the over maybe an extra 10 minutes…
I took them out of the oven, flipped them over and look at that yummy goodness!!
Using a fork, I broke up the spaghetti. This is really easy, except of course, the squash is hot, so I found it hard to leave it steady, finally just used a pot holder!
I transferred all the yummy spaghetti into a dish for storage for the week.
Look at the sad empty shells. I am sure Ree or Martha (or Rose for that matter) would find something to do with them, but I just threw them away!
Hubby and I then had some for dinner. Russell was a purist and just wanted butter (KerryGold of course!) and Salt and Pepper.
I decided to be a bit adventurous, and add a bit of pesto and parmesan cheese. (It was good – but I think the purist way was the correct way – shhhh don’t tell Russell!)
Have you roasted Spaghetti Squash before? What is your favorite way to eat it? Do you have any low carb recipes to share? Please send them my way – either via email or in the comments below, or facebook!