I live with a noodle addict. She is 37 lbs, almost 4 ft tall, has blue eyes and wild blonde curls. My daughter will eat noodles for breakfast, lunch and dinner – if I let her.
Pasta, in all its different forms, definitely does the trick for a quick weeknight meal or an indulgent weekend feast. But, if you’re like me, living with said noodle addict, it is important to spread out the pasta meals and insert some variety.
Introducing Spaghetti Squash! This fall harvest vegetable is a simple, delicious alternative to pasta and is very kid friendly. On a plate with simple tomato sauce or baked in a casserole with veggies and cheese, you’re free to use cooked spaghetti squash as a versatile base for any noodle replacement needs.
- 1 large spaghetti squash – halved lengthwise, and seeded
- Sauce of your preference
Additional ingredients are encouraged! Get creative!
- Pre heat oven to 375F.
- Slice spaghetti squash in half lengthwise.
- Scoop out pulp and seeds from middle.
- Place in baking dish filled with 1” of water, rind side up.
- Poke rind a few times with a fork.
- Bake for 40 minutes.
- Remove from oven and scrape out cooked squash with a fork.
- Serve with sauce of your choice and any other ingredients you desire.