Alight y’all. If you haven’t used spaghetti squash in lieu of spaghetti, you are missing out. I don’t mean to brag (who am I kidding, I sure am!) but I make a mean spaghetti squash. Spaghetti squash is a good, healthy substitute for spaghetti, but you have to make it right. Below is how I made it tonight. Try it yourself and enjoy!
1 – Cook Spaghetti Squash. You can do this in the oven or the microwave. I think it is tastiest in the oven, but I live in Texas where it’s hot in the summer so the last thing I want to do is heat my house by using the oven. For the microwave, stab the squash a bunch (5-7 times) and nuke it for about 15 minutes. If the shell is soft, that’s it. If not, turn it and microwave for 5 more minutes repeatedly until soft. You want the end product to be a soft shell with squash that is soft, not crunchy. (Please note that microwave times can vary so you may want to turn and check every 7 minutes the first time.)
2 – Scrape Out The Squash. Cut the squash in half (lengthwise), scrape out the seeds and then scrape out the meat of the squash.
3 – Mix. I like to cook ground turkey with onion and garlic and mix it with sauce (spaghetti or creamy soup).
4. Enjoy! Of course, salt and pepper to taste. Sometimes I add some cheese on top.
(For those who do Weight Watchers, the above dish is about 7 points (3 for ground turkey, 4 for cream of chicken soup, zero points for squash, onion, garlic, and seasoning). And it’s YUMMY!!!)
Note to the chef: The biggest mistake I see folks make is not cooking the squash long enough. If it tastes like squash, you haven’t cooked it enough. 🙂 Also my philosophy with zoodles.