Or as I like to call it, Sketti Squash.
Now, for sketti squash I like to do all kind of things with it. Sometimes, I’ll just add marinara and some lightly sauteed mushrooms. Other times, I like to add ground beef to above mixture of marinara and mushrooms. Other times, I’ll mix it with some spinach and balsamic and olive oil. (I always feel so fancy when I do this.)
- Preheat your oven to 375 degrees
- Cut the spaghetti squash (I cut mine length-wise. You could also cut it cross-wise. I’m just too impatient for that…)
- Spray or drizzle your oil of choice (I find giving it a good coating ensures it cooks evenly and deliciously)
- Salt and pepper are optional at this stage.
- Cover a baking sheet with some foil and place the cut spaghetti squash on it.
- Put that sucker in the oven for about 30 minutes, check with a fork, and then work in 15 minute increments after that. I like to be able to poke it with a fork pretty easily. (Oh, you’ll see why. If this is your first time with spaghetti squash… make sure it’s cooked.)
- When finished, take it out of the oven and let it cool for a while. (Cool enough to handle by hand.)
- When you’re ready, scrape out the spaghetti squash halves with a spoon or fork.
- Top with toppings of choice and enjoy!
Sketti squash is super versatile, especially if you initially bake it without spices. Here are some ideas for you:
- Marinara sauce and sauteed mushrooms
- Ground beef and marinara sauce
- Spinach with balsamic vinegar and oil
- Meatballs and dairy-free cheese
- Shrimp Scampi style
- You can also check out this post to learn about my go-to proteins!