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I only discovered spaghetti squash earlier this year and now I'm addicted! This clever vegetable is the most amazing replacement for pasta for those of us that don't eat gluten (and personally, with what's been done to wheat these days, I don't think anyone should).
Spaghetti squash is so much better than noodles made from wheat, rice or corn because it's an actual vegetable (or fruit perhaps because it does have seeds) and it's packed full of vitamins and nutrients including vitamin C, B6, potassium and dietary fibre.
It's also incredibly easy to use - simply cut in half, rub the flesh with a little oil (I prefer coconut) and roast in the oven, flesh side down, at around 180 degrees for about 40 mins. We like to put some garlic underneath the flesh as it permeates the squash with a lovely garlic flavour. When it's ready, scrap the flesh with a fork and you'll have a bowl full of beautiful noodles!
Use it as you would pasta. I love to toss it through a simple tomato, basil and garlic sauce.
Our spaghetti squash comes from John and Deb's spray-free farm in the Lockyer Valley. It's on special this week at only $5 each plus you'll also find it in our M, L & XL boxes. Enjoy!