Okay, I admit it. I’ve never tried spaghetti squash before this. But I’ve always wanted to. It always looks so cool….all those little curly fibers. But I never had motivation to try it until I had to go wheat-free. You know, rice pasta is nice and all, but it’s a little bland. So I was really hoping for something interesting here. I got it, and it’s pretty versatile to boot. You can serve it with a sauce like you would pasta or just top it with Parmesan cheese and chopped basil, or serve it as a side with salt, pepper, and butter or ghee.
And it’s just so stinkin’ fun to scrape all those little fibers!!! Seriously, I giggled.
How to Cook Spaghetti Squash
Preheat oven to 350 degrees. Cut a spaghetti squash in half lengthwise. Scoop out seeds and loose flesh and discard. Place cut-side down on a foil-lined baking sheet. Bake for one hour.
Remove from oven and carefully turn the squash halves over to cool.
When it has cooled enough for you to handle it, take a fork and scrape the squash flesh towards the middle. (This would be so fun for kids to help with!)
You just made spaghetti!! Now wasn’t that fun?!