Yay – spaghetti squash!
Here’s your plan of attack. Wash it. Cut it in half, scrape out the seeds and strings as you would any squash and cook. Microwave: arrange the halves in a microwave-proof dish and lightly cover with waxed paper and cook at high for about 6 minutes. Test squash – it’s done when squash is softened and flesh can be separated into “noodles” using a fork. Oven: arrange halves on a rimmed baking sheet, cut side down and bake at 375 for 30 to 40 minutes. Same test for doneness. In either case, let squash cool slightly before separating into strands.
Now – use the no-cook pasta sauce above and you have a low-carb dinner, or try something completely different and bake a pie.
This is a recipe I tested for the AJC. It comes from a friend for whom this is an old family favorite.
Ingredients:
3 cups cooked spaghetti squash “noodles” 1 8” pie shell 3/4 cup granulated sugar 3 eggs 1/4 cup milk 1 tablespoon all-purpose flour 1-1/2 teaspoons coconut flavoring or vanilla Pinch of salt
Preparation:
Preheat oven to 350 degrees.
Arrange squash in the bottom of pie shell.
In a medium bowl, combine sugar, eggs, milk, flour and coconut or vanilla flavoring. Whisk together, then pour over squash. Bake pie for 45 minutes or until center is just set. Let pie rest at least 10 minutes before serving and refrigerate any leftovers.