How to Cook Spaghetti Squash

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?!

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