Learn how to make healthy, gluten-free, and low-carb spaghetti using spaghetti squash. It’s easier and tastier than you might think!
Last month I asked my friends on Facebook what kind of videos they’d like to see for November and I had a few requests for a video on spaghetti squash. It was perfect timing, actually, because just a few days before that my aunt had texted me asking if I had ever made spaghetti squash before. I hadn’t, and she was about to make it for my grandpa who can be a little picky but is supposed to follow a healthy diet.
She texted me a few hours later after she had served up the squash and to my surprise, my grandpa apparently went back for seconds. That’s when I knew I needed to get with the times and try the stuff already. I mean, it’s floating all around Pinterest about how to use spaghetti squash as a low-carb, gluten-free, possibly vegetarian, healthy alternative to pasta. I don’t know about you but I was SUPER skeptical. Pasta is pasta is pasta and nothing can replace it. And yes, while I stand by the fact that nothing can replace pasta, spaghetti squash does do a pretty fantastic job of satisfying pasta carb cravings.
Taste: The squash is slightly sweet but the savory, spicy, and acidic taste of the sauce balances that out beautifully.
Texture: Very satisfying, though not an exact replica of the texture of actual pasta. I was surprised by how each string of “spaghetti” from the squash had a substantial texture to it.
Ease: Super duper easy.
Appearance: Just like spaghetti!
Pros: Low-carb and gluten-free for those on special diets. Plus you’re getting an extra serving of vegetables!
Cons: None at all!
Would I make this again? Yes.
For the squash:
whole spaghetti squash
1 to 2
dried Italian herbs
Salt and freshly ground black pepper
For the sauce:
marinara or other pasta sauce, jarred or homemade
hot Italian turkey sausage, casings removed
Grated parmesan cheese, for serving, if desired
Preheat the oven to 400°F. With a large sharp knife, cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Sprinkle the squash with the olive oil, dried herbs and salt and pepper to taste. Line a rimmed baking sheet or 9x13-inch dish with foil. Place the squash cut-side down in the baking dish. Cook for 30 to 40 minutes, or until fork tender.
Meanwhile, heat the oil in a large sauté pan. Add the turkey sausage and cook, breaking up into small pieces, until no more pink is showing. Add the sauce and stir until combined. Bring to a simmer then reduce to low heat and cook for at least 5 minutes, or up to 30 minutes.
Let the squash cool slightly then use the tines of the fork to scrape out the spaghetti strands of squash. Make ahead: The spaghetti squash strands can be stored in an airtight container in the fridge for up to a week.Divide the squash among four plate and top with sauce. Sprinkle with Parmesan cheese.
You can also use chicken sausage, regular ground turkey or sausage, or ground beef for the sauce. Or, skip the meat and use mushrooms instead to make this vegetarian.