One of the best substitutes for pasta (for those of you gluten free because you're low carb/grain free/paleo) is spaghetti squash. Don't get me wrong it's not exactly the same, but pretty darn close. And tasty! Spaghetti squashes can be found in a range of sizes from "just-enough-to-feed-two" to gargantuan "we're-gonna-be-eating-this-all-week"! Pale yellow & oval shaped is generally what you'll find, but watch for squishy spots when choosing your squash.
Cut the squash in half lengthwise, avoiding the stem. Don't even bother trying to cut through the stem because it's not going to happen. Use the biggest chef's knife you have (or even a cleaver) and some muscles to do this. Be careful!
Once you've wrangled your squash into two halves, scoop the seeds out. You can roast them just as you would pumpkin seeds, or compost them.
In a shallow casserole dish (you may need one for each half if your squash is large) place an inch or so of water, then the squash cut side down.
Throw it in the oven at 350F for 45 minutes.
Once the timer has gone off, pull the casserole dish out of the oven. Using oven mitts, flip the squash over and check it for doneness with a fork. If it is not very soft, put it back in the oven for a little longer. Cooking times will vary depending on the size of the squash. Ensure there is still water in the bottom of the casserole dish if it's going back in the oven.
Once the squash is cooked, pick up one half (using oven mitts) and begin to separate the strands in the squash with a fork. You will notice that they run in one direction within the shell- go with the grain.
You can top your spaghetti squash with a multitude of things from Garlic Scape Pesto to Roasted Eggplant Tapanade (our fave!) or a simple tomato or alfredo sauce. The choice is yours!