A great substitute in thin noodle recipes. Loaded with nutrients such as beta carotene and fiber.
1 spaghetti squash (about 3 lbs.)
Preheat oven to 375 degrees. Halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange squash in a 9”x13” casserole pan, cut sides down. Pour ½ cup water into the dish and place in the middle rack. Bake until just tender about 30-35 minutes.
Grab the bottom of each half in a dish towel as it is too hot to handle without protecting your hand. With the other hand and using a fork, rake the fork back and forth across the squash gently. This will remove its inner flesh in strands looking just like spaghetti.
Serving Suggestions: Use it just like noodles and serve with your favorite pasta sauce or try Ratatouille over Spaghetti Squash in this chapter. If you have to refrain from dairy there are great substitutes on the market for non-dairy cheeses. I like the rice parmesan and the rice shredded mozzarella I find at my local health food stores.