I always look on the bright side of things, so although I wanted a spaghetti squash for the noodles that they form into with a fork, butternut does have way more nutrients. But, for this purpose, buy the correct spaghetti squash. 😜
Bake the two sides of the spaghetti squash flesh down at 425 for 30 minutes total with a larger one. Smaller ones might only need 20 minutes. If you overcook spaghetti squash, it gets more watery for noodles. I fork the top of the skin before baking too. If you want to rub some oil on the flesh and season with salt and pepper, go for it, it does get more browned, but it’s not a must. You’ll still have plenty of flavor with the sauce.
Once done, let the squash cool upright for 5 minutes and then fork into noodles. Serve immediately. Start with noodles on the bottom, then roasted eggplant, then toasted lentils, and then a good amount of spaghetti or marinara sauce on top. I simmer mine with garlic cloves, dried oregano, dried basil, a little dried thyme and cayenne. If you have some fresh basil add that on top as well. Mark likes the viral Turkish pasta I make on my site herhealthystyle.com and this reminds him of that a bit, so he tops his with coconut yogurt.
It’s actually a super easy meal to make and tastes like it took a lot more effort. We like ours extra saucy, so after this video, we added on more sauce.
www.herhealthystyle.com for more recipes