One recipe that uses cooked spaghetti squashed requires the squash to be cut in half, seasoned and roasted for 30 to 40 minutes. In a sauce pan, heat up 4 cups of marinara while the squash is cooling. Scrape out the inside of the squash, and serve it with sauce.
This recipe recommends seasoning the raw squash with 1/4 cup of olive oil and a dash of salt and pepper. To properly roast the spaghetti squash, line an oven tray with aluminum foil and place the halves of squash flesh-side down. After it is removed from the oven, it requires time to cool down before it can be safely handled.
Use a large spoon to scrape the flesh out of the squash, which comes out in strands like a pasta noodle. Store bought or homemade marinara can be used in this recipe. When all the flesh is out of the squash, toss it in the pan with the sauce, and let it heat back up. Serve it while hot, and enjoy this healthy alternative to pasta noodles.
Spaghetti squash is a great low-carb pasta replacement. It has more nutrients and less calories than traditional pasta, and it is a good source of vitamin C, B6 and manganese.