The other day while shopping, I was carelessly tossing my groceries onto the belt, when the checkout girl asked me a question out of the blue. “How do you make spaghetti squash?” She asked, holding my yellow pasta alternative in her hands, with a blank expression on her face.
Call me crazy, but I was actually excited she asked. I’ve been a fan of spaghetti squash for awhile and wanted to sing it’s praises.
I tried my best to explain the process, but after a three minute spiel, I could tell by her face she wasn’t inspired to make her own.
I felt disappointed! Had I single handedly just talked her out of ever trying it? Perhaps!
What had I done wrong? I explained how simple it was to make. How tasty it was smothered in spaghetti sauce, or tossed with butter and garlic. Hmmm…
I soon realized that truth is, spaghetti squash isn’t for everyone. And if you’re not a squash fan, then this isn’t the recipe for you. Because at the end of the day, no matter how you season it, well, it’s still gonna be squash!
Long before I had ever tried it for myself, I always saw it in pictures and thought, wow that looks just like spaghetti!!
I wish someone had told me the truth. Yes, spaghetti squash does in fact look similar to pasta. But, I’m going to be honest, it doesn’t taste anything like pasta. So if you’re going in to this recipe thinking it will, you’ll be disappointed. That being said, spaghetti squash when cooked and seasoned properly can be very delicious and stand on it’s own.
So, long story short I decide to make a post about the do’s and don’ts of spaghetti squash. Hopefully I can redeem myself and convince you to give it a try.
To begin the process, you simply cut your squash in half and clean out all the seeds, and goo inside. This is my daughters favorite part.
Then you cover the inside with olive oil. Don’t be stingy with it though. This adds great flavor while cooking.
Next, generously cover the inside flesh with coarse salt and pepper.
Turn upside down onto a cookie sheet lined with parchment paper.
Bake @350 for 45 to 50 minutes. Once the outside becomes tender, the squash is ready. You should be able to pierce the outside easily with a fork, with no resistance.
Once the spaghetti squash is cool enough to handle, simply take a fork and scrape the inside out into a bowl or plate. It should come out very easily and have the appearance of cooked spaghetti pasta.
Toss with butter and garlic, parmesan cheese, or your favorite marinara sauce. The end result is simply delicious!
- 1 medium spaghetti squash
- olive oil
- Preheat oven to 375 degrees
- Wash and cut spaghetti squash in half, lengthwise
- Clean the inside seeds out with a spoon
- Generously cover squash flesh with olive oil, coarse salt and pepper
- Place upside down on a parchment lined cookie sheet, bake for 45 to 50 minutes, or until outside skin is tender and no longer has resistance to a fork
- Once cooled, shred the inside with fork
- Serve with your favorite marinara sauce, or toss with butter, parmesan cheese, and garlic