I have never tried spaghetti squash. I always thought that the process of baking it and turning it into spaghetti-like strands would be a difficult task. So this evening, I took the plunge and decided to learn how to bake spaghetti squash. It was so easy and the perfect gluten free side dish to accompany my GF chicken parmesan recipe! I typically serve gluten free pasta with chicken parmesan but usually find that the breading on the chicken with pasta is overkill and makes me feel too full. This is a great alternative and the neutral taste allows you to mix a wide variety of ingredients to suit your tastes.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Take one spaghetti squash and cut it in half lengthwise. Place the squash halves, cut side down on the baking sheet and bake for 30 minutes. The squash will be done when you can easily insert a knife into the back of the squash
- Remove from oven and let cool. Once cool, take a large spoon and scoop out the inside of the squash into a bowl
- Toss the squash with your favourite ingredients – I did olive oil, feta cheese, sliced black olives and basil.