Spaghetti Squash (casein-free if oil or ghee is used in place of butter)
Spaghetti squash is a good alternative to pasta, potatoes, or rice. Rather blimp shaped, the skin is a cream white to golden yellow and the orange flesh is very fibrous and stringy. After purchasing this squash you can store it whole at room temperature up to 3 weeks. It is available year-round with peak season in fall. Spaghetti squash has a very mild flavor and may be enjoyed simply with salt and butter. Halve the squash and then bake or microwave until soft. The stringy flesh can then be scraped out with a fork, making vegetable spaghetti.
- Spaghetti Squash
- Optional: Salt
- Cut squash in half with a large sharp knife (the skin will be tough).
- Remove seeds and stringy middle part.
- Place on a cookie sheet with the cut side facing up.
- Bake at 400 degrees F for 40 minutes.
- Remove strings with a fork or tongs.
- Serve with butter and salt.
- Cooked squash may be frozen.