My two favorite grain substitutions for pasta are spaghetti squash and julienne cut zucchini squash. We use spaghetti squash and zucchini in place of pasta exclusively now. Surprisingly, Jackson and Julian are my toughest critics. They still aren’t completely sold. They prefer “brown noodles”(whole wheat) over the “special yellow noodles (spaghetti squash).” Hopefully they will come around soon and if not I guess there is more for Ben and I to eat. The recipe for spaghetti squash is super easy and has less prep work than the zucchini but both are very good. I made the spaghetti squash while our family was camping with not the best utensils and it still turned out D-E-L-I-C-I-O-U-S! Let me know if you disagree. I love serving the noodles over any Italian main dish that has a sauce to give the squash some extra flavor. My favorite main dish I like serving the spaghetti squash is with my Crock Pot Italian Meatballs.
- 1 large spaghetti Squash
- olive oil
- Preheat oven to 400 degrees.
- Cut the spaghetti squash in half lengthwise from top to bottom. Try to make your halves as equal as possible so they will cook evenly.
- Scoop out the seeds with a fork and discard seeds and stringy middle (or separate the noodles from the flesh and roast later with a little salt and olive oil for a healthy snack).
- Brush about ½ tablespoon of olive oil on the flesh part of each half of the spaghetti squash (1 tablespoons total).
- Place the lightly oiled squash flesh side down on a lined cookie sheet.
- Bake for 1 hour.
- Take out cooked squash. You want the skin to be brown and crusty. When you turn the squash over, the flesh should also be browned. Some squash, depending how big they are, can take a little over an hour so be prepared to keep squash in for another 20 minutes until the “browning” occurs.
- Simply fork out the squash and you will see the squash easily come out stringy just like normal linguini noodles.
- Sprinkle a little salt and serve alone or with any meal you would normally serve with pasta noodles.
Ok so here you have it. You are one step closer to kicking grains completely to the curbside. I promise you, your thighs will thank me later! You know I kid a lot but in all honesty I love carbs like as much as the next person but I rarely miss them now when I am substituting them for yummy vegetables like these! All I will say is, don’t knock it before you try it.
See your Recipe Book.