For the longest time, if I wanted to cook a spaghetti squash, I would have to wait for Ricky to come home to cut it in half before it went in the oven.
Have you ever tried to cut one of these beasts in half?? You need a really good knife and a lot of muscle and I only have one of those things.
Then I learned something magical: you can cook a spaghetti squash whole. That’s right.
Basically, you just stab it a bunch and bake it for about an hour. How’s that for some fancy food writing?
Ok, I’ll expound a bit.
- Set your oven to 375
- Wash your spaghetti squash
- Prick it all over with a fork or knife
- Roast for about an hour until it’s soft enough to easily cut through
- Let cool for about 10 minutes so it’s not too hot to handle
- Cut it in half lengthwise and scoop out the seeds
- After you’ve scooped out the seeds, you use a fork to gently tease away the flesh, creating spaghetti-like strands.
If you’ve never used spaghetti squash as a substitute for pasta, you should consider it! Spaghetti squash has a very mild, slightly buttery flavor, so it won’t overpower any sauce or any other pairing that you want to put it with. I will be posting a vegetarian casserole soon where I used spaghetti squash as the base- stay tuned!