It’s no secret. I love squash. The spaghetti squash is one of my favorites (okay… I don’t really have a favorite). Since many people may think I eat “weird” thing (looking at you, Dad), I guess this means I also cook “weird” things.
In case you have not cooked your own spaghetti squash, here’s a quick how-to. I really recommend you try it some time, but don’t expect it to be like spaghetti. The stringy appearance resembles spaghetti, but it’s not the same taste or texture as pasta. Just sayin…
I usually like to wash, dry, and halve mine before cooking. You can bake it whole, but the
guts seeds scoop out easier when it’s firm and raw.
Preheat oven to 400. Place squash face-down on a heavy baking sheet lined with heavy duty foil. The foil is only necessary if you hate doing dishes as much as I do and don’t want to wash the baking sheet. Bake for 20 minutes.
Take it out. Flip it. Poke a fork anywhere in the middle. If it’s firm but the fork enters easily, bake at the same temperature another 10 minutes. If the fork doesn’t want to pierce the squash, you may need to cook it another 20 minutes. I do not add spices, salt, or butter, but adding butter never hurt anything… except your arteries.
Scoop out the goodness with a fork. It’s really hot, so you may want to hold the squash in a pot holder while doing this.
Add your toppings. I like:
- Alfredo sauce and peas with broccoli
- Marinara and nutritional yeast
- Canned diced tomatoes, parmesan, and chickpeas
I’ve heard Mexican-inspired toppings are good too, but this time, I went for roast eggplant and marinara.
Traditional Pasta vs Spaghetti Squash
Delish! ***You can also microwave these things, but baked tastes better and less watery.***
- Happy Friday! Got plans for the night?
- Ever made a spaghetti squash? If so, what are your favorite toppings?