I had the great opportunity of volunteering with the Jesuit Volunteer Corps my first year out of college. I was placed in a home with 5 other volunteers from around the country. We all had our social justice jobs that we went to during the day, and came home together as an intentional community at night. We ate all of our meals together and shared the load of cooking. It was then that I was introduced to cooking with *gasp* fresh vegetables. Not from a bag, not from a can, but fresh from the store. It was something that really wasn’t done growing up in my mom’s house, and I certainly didn’t get them in college. This was all new to me. One of the most interesting vegetables I learned to love was the Spaghetti Squash. To be honest, the only type of squash I had worked with in the past were pumpkins
for Halloween. I didn’t know that there were such a variety of squash with fantastic flavor.
Spaghetti squash cooks stringy and can be used exactly like spaghetti. It is a healthier, lower-carb
, low-calorie version of the pasta. The taste is a bit sweet, and the texture is soft and crunchy. It’s pretty darn good if I do say so myself.Roasted Spaghetti Squash
1 large spaghetti squash
Preheat oven to 400F. Cut stem off squash then cut down the middle length-wise. With a spoon, scrape out seeds as you would a pumpkin. Rub inside and outside of squash halves with oil. Sprinkle salt on the insides. Place flat side down on cookie sheet. Place into oven and cook for 40 minutes (less if the squash is smaller.)
Remove from oven and scrap insides out with a fork. Serve like spaghetti with your favorite sauce. Enjoy!