Spaghetti squash were all over the place at the farmers market this week, which is super exciting because it is an extremely low carb version of angel hair pasta! Plus, it’s a whole food that hasn’t been processed at all and can be purchased locally. After seeing it at the market with all of the other fresh vegetables, a delicious vegetable pasta had to be made.
To begin, you need to cook your spaghetti squash! Sometimes it’s easiest to just cook them whole by puncturing them all over with a fork and baking them at 400 for about 30-45 minutes. You can also cut them in half, scoop out the seeds and place them cut side down and bake, but sometimes cutting these can be dangerous…you will understand this if you have tried!
Next, take a fork to scrape out the ‘spaghetti’ and set aside!
While your spaghetti squash is cooking, you can gather your other ingredients and prep them for your sauce!
- 1 whole spaghetti squash
- local veggies
- peppers-red, green…
- olive oil
- salt and pepper
- Cook spaghetti squash as described above.
- Boil beans until tender.
- Sautee garlic, peppers, eggplant, tomato, and peas (after cooked) in olive oil and add salt and pepper to taste.
- Once all ingredients are cooked, mix together for a delicious spaghetti!
- This was topped with fresh cold cucumber for added texture and flavor and it was absolutely delicious.
**This would also be delicious as a cold pasta salad with a vinegar and olive oil sauce added after it cooled!