I have always been intrigued by the spaghetti squash… is it really like spaghetti inside… surly I would mess it up somehow. I have held off on trying to cook one since the time I cooked a butternut squash and got my butcher knife stuck in it… I was positive that I could loose a finger trying to cut that thing. On a quick grocery trip I saw spaghetti squash on sale and picked one up, it sat on our counter for a few days with my husband asking me what I was going to do with it… “please cook it before it goes bad,” he said. After a quick google on what to do with it I decided I could do it. Let me just tell you it was so easy I plan to make spaghetti squash a weekly staple in our house as long as they are in season!
How to Cook a Spaghetti Squash
I popped the spaghetti squash in the oven at 375 (yes the whole thing, not cut) and let it cook for an hour. So far so, I love a meal that lets be cook and play with my daughter at the same time.
After an hour in the oven I took it out and cut it in half, it was pretty tender now so cutting it was not a problem. Next I scooped out the seeds, then used 2 forks to loosen the beautiful stings inside.
I scarped each half clean and but my spaghetti squash noodles in a bowl.
Now you can add your favorite pasta sauce. I just did a simple tomato sauce but next time I am going to do olive oil and garlic.
Have you cooked a spaghetti squash? What sauce do you use?
I’m Linking Up Here!