I had never had spaghetti squash before but I have been missing out.
I was surprised how much I loved the extra crunch, now I prefer it over spaghetti actually!
Plus, if you have left overs it will maintain it’s crunch
Spaghetti Squash
Ingredients:
- Spaghetti Squash
- Whatever spaghetti sauce you prefer …that was simple
Directions:
- Preheat oven to 375 and poke your squash a few times. Bake for 60 minutes, or until the squash can be pierced with little resistance and let it cool for 10 minutes.
- Cut squash in half lengthwise. Remove and discard the seeds. Scrape the squash out with a fork. This should not be difficult to do, if it is bake the squash for an additional 10 minutes.
I highly suggest baking the squash without cutting it in half. I tried once, it’s near impossible to cut an uncooked squash. Plus, for some reason, it was a lot easier to scrape the cooked squash out when it was baked uncut.
Enjoy!
I’m not familiar with it either. So, this may be a dumb question. Do you just put like spaghetti sauce over it/use it in place of spaghetti noodles? Any spice? Eat it plain?
Megan, that’s not a dumb question! Yes you do use it just as you would any type of spaghetti. So good! 🙂