Spaghetti Squash

If you're like me, you've heard of spaghetti squash, but have no real clue as to what it is, how to cook it or what it taste like. Well, since I'm not eating pasta for dinners (or really lunch either), I decided to give it a try. First, I researched what is spaghetti squash. Foolishly, I thought it was regular, yellow-squash that people somehow carved with a fork to make noodle-looking shapes. Wrong.

Spaghetti squash it's a type of squash, much larger than normal squash. Think the size of a cantaloupe or small watermelon. It is yellow and oblong. I purchased mine at HEB. There are several ways to cook it, but I cooked it by cutting it in half, length wise. (Okay, okay, my boyfriend cut it for me because this is a BIG boy!) Next, I scrapped all the goop out of there. Originally, I thought you were supposed to eat this goop, but after some trial and error and more reading, I found out it's not even the good stuff! Which, I was very thankful to read since it barely had anything in it and I thought I paid money for 1/5 cup of fake noodles!

Anyway, after you remove the strings and seeds. Place the two halves, open side up in the oven and bake at 375 for approximately 20-25 minutes. Remove it, let it cool and then begin using your fork to scrape the edges width wide. (You can do it length wise, but your noodles will be pieces vs. longer 4 inch-ish strands.). Here's what mine looked like when I started scraping it:

 

 

 After I scraped out approximately 4cups, I baked them for about 15-20 minute longer with olive oil on it. They were delicious in my shrimp spaghetti (rotel, shrimp, onion and broccoli mixture). Here's my final dinner:

 

 

 

1 cup of spaghetti squash + 1 cup of my shrimp spaghetti made a delicious and filling meal for only 292 calories! You cannot beat that. Enjoy:)