Spaghetti squash is made from winter squash but can be found in many places during most of the spring months. Pumpkin pasta is rich in nutrients, can resemble real pasta when cooked properly, and is delicious. Pumpkin pasta is the best alternative to gluten free pasta. This is one of the favorite healthy recipes of many because it is gluten-free, low in carbs, and high in fiber. When cooked properly, they have the texture of a pasta with a healthy dose of good vegetables. Just be careful not to wet them too much.
One of the most important benefits of using pumpkin pasta over traditional pasta is that pumpkin is much healthier. Pumpkin is a vegetable, so you eat a lot of vegetables instead of the processed flour that traditional pasta would eat. Pumpkin pasta is rich in vitamins, minerals, antioxidants and fiber. Expect a good dose of vitamin A, vitamin C, and tons of healthy minerals.
There are several different ways to cook pumpkin. I prefer to cook zucchini in the oven because they retain the best flavor, and roasting pasta in the oven always produces the best flavor and texture.
The only slightly tricky part of turning spaghetti squash into delicious spaghetti is piercing it with a knife. Use a large sharp kitchen knife to cut the pumpkin. There is no “wrong” size for pumpkin spaghetti. Just choose the one that suits your preferred serving size.
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleaning.
Cut an inch off the top and bottom of the spaghetti squash, then cut down the center.
Some people leave the top open but at least cut off the bottom to make it stable when cut lengthwise. Next, cut the pumpkin in half lengthwise.
Using a spoon, scrape off all the seeds.
In most cases, discard the inner seeds and filamentous parts.
Brush the spaghetti cut with a little extra virgin olive oil and place the cut pumpkin on a baking sheet lined with aluminum foil.
Roast until cooked through, which means you can pierce the inside meat with a fork and it will come through easily.
Let the pumpkin rest for at least 15 minutes, or until cool enough to handle. Using a fork, start at one end and scrape the “noodles” along.