I haven’t delved much into recipe blog posts at this point, mainly because I am not a pro photographer and a lot of times food that is super scrummy can look disgusting when photographed with a normal camera. But, I had to share this amazing technique for preparing spaghetti squash because it has definitely made a ‘once in a while’ type veggie into a ‘regular appearances’ one because it is just SO darn easy.
Spaghetti Squash Simplified
Step 1 – Heat Oven to 375F.
Step 2 – Place whole, unpeeled spaghetti squash on a baking tray and bake for 40-60 min depending on the size of your squash. Poke it with a fork to see if it’s done, the fork should go in easily.
Step 3 – Let spaghetti squash cool a bit. Slice off the stem and then cut it lengthwise and scoop out the seeds.
Step 4 – Use a fork to pull out all the strands. That’s it!
I usually just mix mine with some melted butter and fresh parsley in a big wok on the stove and just heat until it’s warm enough to eat again. Add salt & pepper. YUM! Another good option would be to sautee a bit of minced or pressed garlic in the butter for a minute or two before mixing in the squash. This technique can, of course, be used for any kind of squash.
So, what used to be a huge hassle (cutting that thing raw was a NIGHTMARE, and deseeding it was way harder too), is now SO simple and easy. Since a kid or two is always being injured, or needing hugs, or fighting, or lost the piece of paper they just had causing a huge fit of drama, something as simple as just throwing it in the oven makes ‘starting supper’ a lot easier.
Have you tried spaghetti squash? What’s your favourite recipe? Share with us in the comments below!
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