One of my goals in life is to get people cooking more. Not only will healthy home cooking lead to a healthier being, cooking is a basic human skill that can and should be carried throughout life. There are many reasons that people don’t cook more – and believe me, I’ve heard them all. But one major hindrance is that a lot of people just don’t know how to cook foods. And spaghetti squash is one of them.
Start by cutting off the stem. This will give you a flat base on which to stand up your spaghetti squash so you can cut it in half.
Carefully wedge your knife into the top of the squash, maneuvering the knife so to cut the squash in half, lengthwise. BE CAREFUL! These squashes can be tough to cut and the knife can slip at any moment.
Now scoop the seeds and pulp out. But don’t throw those seeds out – remove them from the pulp, rinse, and spread on a foil lined baking sheet to roast. Spray or toss the seeds in a little olive oil and sprinkle with salt and pepper. Roast in the oven at 350 for about 7-10 minutes. These are great as a dish topper or as a snack when munch time hits.
Place your 2 squash halves right side up in a baking dish and drizzle with olive oil, salt and pepper. You could even add garlic and other spices if you like – get creative.
Roast at 425 for about 30-45 minutes. It’s done when you scrape a fork across and spaghetti-like pieces easily pull off from the sides.
Again, use that fork to scrape off all the squash and viola! You’ve got yourself spaghetti squash!
Rather than emptying the squash into a bowl and mixing in ingredients, I like to keep it inside the skin so I don’t have any extra dishes to clean up.
Now you can toss anything you like with your squash. Here I added a little more olive oil, fresh basil and parmesan. Then sprinkled some of the seeds on top.
Pretty easy, right? Now it’s your turn…