Cooking Spaghetti Squash

Steps

1. Turn on oven, I set mine on between 180 - 200 degrees Celsius, fan forced.

2. Cut Spaghetti squash in half, length ways, and scoop out seeds, a soup spoon makes this job a lot easier. GOOD TIP save the seeds and dry them for planting next season.

3. Place the spaghetti squash cut face down on a baking tray lined with baking paper and place on middle shelf in oven. The cooking time will depend on the size of the squash but generally 45 -60 minutes.

4. Cook until soft when you poke it with a knife and around the edge has started to turn golden. At this point I like to flip the spaghetti squash over so cut side is face up. Drizzle with olive oil and sprinkle with a little salt and pepper. Try to use a salt which contains iodine for a healthy thyroid.

5. Place the spaghetti squash, cut side facing up, back in the over for another 10 mins.

6. Now this is the satisfying part. Using a fork scrap down the sides of the inside of the spaghetti squash, through the flesh and you will quickly see why it has the name spaghetti squash. The flesh falls into little strips like spaghetti.

Serving Suggestions

I have filled mine with homemade Mexican chili mince with a little sour cream on top, which was very tasty, but they are just as good with a traditional bolognese sauce topped with grated cheese. I could see this vegetable being used as a base for many dishes, including a nice Indian beef or chicken curry or a rich casserole or stew. The spaghetti squash makes a great gluten free alternative to pasta or replacement for high carbohydrates if you are wanting a lower carbohydrate alternative.