Are you brand new to the spaghetti squash world? If so, this is the recipe for you. Not only is swapping out your regular spaghetti noodles for squash healthier, you’ll soon find that you prefer using them over anything else.
1 spaghetti squash
Ghee (olive oil is a great substitute)
Preheat oven to 400 degrees.
Cut squash in half lengthwise and remove seeds and stringy pulp (I prefer to use a spoon). Cover both sides with ghee.
Place both halves cut side down on a baking dish.
Bake for 30-40 minutes or until the outer skin gives to the touch of your finger/fork. Be careful if you use your finger, the squash will be HOT!
Turn squash over. Using a fork, shred the squash into spaghetti noodles.
Now you’re ready to add this amazing vegetable into whatever dish you prefer.
What is ghee?
Ghee, otherwise known as clarified butter made from the milk of a buffalo or cow is a great substitute to use when cooking. Not only does it have a higher smoking point, it can also help lower cholesterol, is rich in vitamins, and lactose friendly. Where do you find ghee? Since most local grocery stores don’t carry ghee, click on the picture below to view and purchase what brand of ghee I use in our household.