Maybe you're familiar with spaghetti squash. Maybe you have no idea what I'm talking about.
Spaghetti squash is a fall or winter vegetable that, when cooked and a fork is run through it, resembles spaghetti. It can be the answer to a gluten free or low carb dieter's spaghetti craving, and I finally made and ate it last week. Drew and I really liked it. We're fortunate not to have to limit our pasta intake for health reasons, but the squash might replace spaghetti for us, at least on occasion. It's a great way, though, to add some good nutrition to your meal. The squash has beta carotene and vitamins where spaghetti doesn't.
Like a lot of winter squash, it has a slightly sweet taste that can throw you off a bit, but still plays well with parmesan and tomato based pasta sauce. It also has an al dente texture, so don't expect anything really mushy. That is a technical term.
You can find lots of recipes online using spaghetti squash. We used it as a straight substitution.
Here's how I prepared it:
Preheated the oven to 400. Stabbed squash like crazy with a fork (to allow steam to escape). Put squash in, whole, and baked for approx. one hour or until a fork can farily easily slide into the squash.
I then cut it open, scooped out the seeds, and ran a fork through it to get the "noodles." We then poured doctored up jarred pasta sauce over the squash and ate it like spaghetti- nice, satisfying meal!