You guys, I am in LOVE! Who is this mysterious love? It’s Bond Squash, James Bond Spaghetti Squash of course. I’m actually ashamed to admit that I’ve never in my entire life even had spaghetti squash before. In fact, my dear mama made it for me just yesterday.
Needless to say, I was mind blown about how well it substituted actual noodles and just how easy it was to cook! With the first bite, I knew that there was simply no hope for me to go without a second helping. Lucky for us squash lovers, the mighty squash has only 27 calories per serving, seven grams of carbohydrates, (and four times the antioxidants) compared to pasta’s 158 calories and thirty-one grams of carbs, so I didn’t feel bad about it in the slightest. Don’t believe me? Check this out: Spaghetti Squash vs Pasta
I’d like to take this moment to thank my mother for doing motherly things like making the family eat healthy and stuff like that (it introduced me to my new love, after all). So if you’re ready to fall in love all over again turn up “Hungry Eyes” by Eric Carmen, and lets get cooking!
Serves: 4 Total Time: Approx. 1 hour Active Time: 10 minutes Bake: 375F
- 1 spaghetti squash (roughly 2-4lbs)
- 2 tablespoons of extra virgin olive oil
- Himalayan Pink or Sel Gris Sea Salt, to taste
- Pepper, to taste
Looking for a different taste? Spaghetti squash itself is very mild and is easily paired with richer, bolder flavors. Try Tuscan Sun for a taste of traditional Italian flavors, Burnt Timber for a pinch of smoke, or Bold Jalapeno for just a touch of heat.
Preheat the oven to 375 degrees Fahrenheit.
Slice the squash in half lengthwise from stem to tail, and scoop out the seeds. Our new love has a tough exterior, so to make slicing easier we can carefully poke several holes along the squash and pop it in the microwave anywhere from 2-5 minutes. Let cool, then slice and scoop away.
Drizzle the olive oil onto the inside of the squash and season with salt and pepper.
Place the squash cut side down, onto a prepared baking dish. Toss into the oven and roast until you can easily pierce the outer shell with a fork. This will be anywhere from 35-50 minutes, depending on the size of the squash. Check at 30 minutes and gauge from there.
Remove from oven and let rest until it is cool enough to handle. Using a fork, begin scraping the inside of the squash to form spaghetti like strands.
Enjoy your spaghetti squash with rich sauces or enjoy as a side dish to rich main dish (spaghetti squash has a rather bland flavor when simply alone).
Try all or some of the following:
- Sauteed onions
- Sauteed garlic
- Rosemary
- Thyme
- Parsley
- Diced Tomatoes
- Black Olives
- Parmesan or Feta Cheese
There we have it, a super easy roasted squash for you and your family to love!
Health & Happiness,
Savannah
