However, I have a great pasta replacement! If spaghetti squash is cooked properly it will provide a texture close to an al dente semolina noodle or in other words firm, but not hard.
I used to cut my squash in half and place it face down on my cookie sheet, but that never seemed to be reliable. Sometimes they would end up overcooked producing a mushy, watery, less than appetizing result.
I found a super simple way to cook these gems to perfection. All you need to do is scrub your squash and place them whole into an over set at 350 degrees for 60 minutes. Then Check it. The skin will be tough, but soft under the skin. You should be able to push the tough layer and make an indent into the squash. If it is still really firm, cook it for another 20 minutes and remove it from the oven. Let it sit for 20 minutes before cutting it open in half. Make a nice clean cut so taking out the seeds will be easier. You will see some messy, fine looking, strands with the seeds. Pull that all out and then it is ready to serve!
I made a really nice sauce to go over our “pasta”. I took about 5 turkey patties and used my spatula to roughly chop them up in bite size pieces and then I browned them with some onions and olive oil. I added Italian spices and one large can of stewed tomatoes and one large can of heavy tomato sauce with salt and pepper with 2 drops of stevia for sweetness. I actually also added the whole of a baked third squash I was experimenting with. It was a huge yellow squash that a farmer gave me because it was over grown and tough. I could not cut it open because it was so tough. I ended up throwing it into the oven with the spaghetti squash and it cooked up nicely. I was able to pierce the skin and scoop out the flesh and add it to the sauce.
After the sauce was done I added the contents of one squash to the sauce and then I took the second spag. squash and put that down on the plate salted with a pat of margarine and then layered the sauce on top.
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