How to cook a spaghetti squash

I love love love my spaghetti squash! You can now truly find it year round at your local grocery store in its fresh version or even in the frozen section.

The main advantage of the spaghetti squash is its spaghetti-like texture, which (almost) behaves like regular pasta. You can tantalize your taste buds without the gluten usually found in pasta, without the carbs found in all pasta (with or without gluten). On top of that, this yellow squash is choke-full of vitamins and brings very little energy.

It looks like this:

Spaghetti squash - courge spaghetti - Valérie Orsoni - LeBootCamp

Cooking a spaghetti squash is super easy:

1. Preheat your oven at 375°F (or 180°C)

2. Cut the squash in half like this:

3. Remove the loose “fiber” and the seeds. Season the inside with a little bit of olive oil, salt, pepper, and paprika.

4. Oil an oven safe dish and place the squash, face down.

5. Bake for 45 minutes.

6. Take out of the oven and let cool for 15 minutes.

7. Using a fork detach the “spaghetti” from the squash like this:

8. Transfer the spaghetti in a skillet and sauté with a little bit of oisive oil, salt, pepper and paprika again.

9. This will be your “base”. You can then let your creativity take over: Add parmesan, sun dried tomato, put the mix back into the empty squash, bake again and serve. Or you can sauté your spaghetti with bacon bits or ground meat, spices, and a little bit of mozzarella, and bake again.