faux noodles. fake pasta. call it what you want; it’s pretty delish.
spaghetti squash is a fantastic gluten-free substitute for traditional noodles and pasta. it’s simple to prepare. it’s a versatile ingredient that pairs well with a variety of spices. and, as fellow foodie blogger sweetcaroline says, spaghetti squash is just as delicious au naturel.
- preheat oven to 375F
- gently wash spaghetti squash since you’ll be roasting it w/ rind.
- cut spaghetti squash in half, along the vertical. gently scrape pulp and seeds using a fork.
(tip: if spaghetti squash is too hard to cut in half, place in bowl with 1/2 cup of water and microwave whole for 5min to soften rind before cutting.)
- gently brush extra-virgin olive oil (evoo) and sprinkle w/ ground black peppercorns
(optional: add some ground nutmeg for some sweetness in flavour.)
- place spaghetti squash in baking pan (squash side down). bake for 15-20min at 375F.
- allow to cool before handling. using a fork, the squash should ‘string’ out nicely just like spaghetti. true story. :)
- fold 3/4 cup sundried tomatoes (rough chop) into spaghetti squash
- season w/ ground black peppercorns
- works well as a main dish or as a fabulous side