When I was a kid pasta was one of my favorite dinners. It still is! The first time I decided to try making spaghetti squash as a pasta substitute I didn’t believe there was any way I could like it as much. In fact, I was reluctant to try it for that reason. I’m so glad I overcame my pasta snobbery and gave it a go, because today it is one of my very favorite dinners to make.
Cooking spaghetti squash is incredibly simple. Some care needs to be taken when slicing it open. You’ll want to use a good knife and keep fingers and hands well out of the way. Trust me, it’s worth it though. Besides the roasting time, it takes only a couple of minutes to prepare. Top it with your favorite pasta sauce and you’ll be in squash heaven. I hope you and yours enjoy this recipe as much as I do!
Spaghetti Squash
Ingredients:
1 Spaghetti Squash, cut in half lengthwise and seeds removed
1 Tbsp Coconut Oil
¼ tsp. Thyme
Salt & Pepper to taste
Directions:
Preheat oven to 425 degrees F.
Generously rub the open cut sides of the Spaghetti squash with coconut oil, including the edges.
Sprinkle each half with thyme, salt and pepper.
Place squash cut side up on a baking sheet and bake for 1 hour.
Let squash cool, making it easy to handle.
Use a fork to gently pull squash flesh from the peel.
Serve as is or with your favorite pasta sauce.
*Tip – for a beautiful presentation serve with a sprinkling of your favorite fresh cut herbs.
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With love and gratitude,
Wendy Irene
