Chef Ellen


Baked Spaghetti Squash

Embrace the mild flavor, slightly crunchy texture, and nutritional benefits this vegetable offers, resembling al dente pasta. This complex carb provides an abundance of vitamins, minerals, and fiber. Sustained energy, nutrient-rich, gut-friendly, and much- needed fiber are part of a well-balanced lifestyle with numerous benefits. The effort into baking it is worth the benefits and versatility you will reap as this chef will highlight this functional veggie all week. Pair with a sauce, a centerpiece meal, a salad, or a stand- alone dish.

Stay tuned and follow for more resourceful ways to benefit from more plants in your rotation.

Serves 2-3

1 spaghetti squash
2 tablespoons dried herbs (garlic and herb, or your favorite herbs)

Preheat oven to 400 degrees F

Line a baking sheet or dish with parchment paper and pour ½ cup of water into the dish.

Using a large, sharp knife, slice off the stem carefully and then stand the squash upright on the flat end. Carefully use your knife to slice it in half. Using a spoon, remove all seeds and pulp.

Place the squash halves, cut side down onto your prepared baking pan. Bake for about 40-45 minutes, (the skin will char, and the squash will be fork-tender) depending on the size of your squash.

Remove squash from oven, flip over to allow steam to release (the noodles will be fluffier this way when you rake them) and cool for 10 minutes.

Rake a fork back and forth across the squash to remove the flesh in noodle-like strands. Transfer to a bowl and add your desired sauce. Save the shell if you want to use it for stuffing.