If anyone has every made spaghetti squash, they probably will be able to relate to what I'm about to say. I just started eating spaghetti squash probably over a year ago when my sister introduced me to the healthy veggie. Since, every time I have made it I always feel like it is a near death experience. Have you ever cut one of those puppies open? YIKES. Talk about the possibility of losing a finger.
So, this year being a smarter-brighter-married-grad student, I took matters into my own hands and looked up the easiest way to do this. I followed this tutorial to get the squash cut. It worked great, the only hard part was getting the hard shell of the squash to crack.
To cook the squash follow these directions:
1.) Start by preheating your oven. This time I cooked my squash at 375, but it was a little soft for me. I would suggest if you like it a bit crunchy preheat your oven to 350.
2.) After you have the squash cut in two, take a large spoon and scrap out the seeds just like you would a pumpkin.
2.) Next, fill a 9 x 13 pan with about an inch of water.
3.) Then, take your half or halves depending on how much you are wanting to cook at one time, and place them face down in your pan with the water in it.
4.) Place in the oven for 30-40 minutes. Once time is done, take it out and let it cool a little bit before touching the spaghetti squash. Once it's cool, take a fork and scrap the inside. The squash will fall apart like little strings.
5.) Serve & enjoy! We like this best with salmon and fresh veggies!
Reviewed by: Mr. W
Star Rating: 5
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