How to Cook Spaghetti Squash

I love to use spaghetti squash as a substitute for pasta. The noodle-like shape and soft texture sometimes make me forget that it is not pasta. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch. It took me a few years to actually make it because I would see it at the store but have no idea what to do with it when I got home. I was intimated by the unknown. Now I kick myself for waiting so long because preparing this really couldn’t be easier. It takes a little bit of time but not a lot of work. I’ve heard of people microwaving, boiling, and even using the slow cooker to prepare this but my favorite way is to bake it. I also know that some people cut it before but I’ve found it to be too hard and I like to wait until after when it is soft.

I took step by step photos of this but have searched my entire computer and can not find them anywhere. I don’t know where they have disappeared to but I still wanted to post how to do this because tomorrow I am posting a “skinny alfredo” recipe using spaghetti squash.

DIRECTIONS

1. Preheat the oven to 375.
2. Wash your squash.
3. Pierce the squash 5-10 times with a sharp knife to allow the air to vent.
4. Place on stone or cooking pan.
5. Cook for 1 – 1 1/2 hours until you knife goes in easily.
6. Pull out and let sit for about 20 minutes to cool.
7. Cut in half (lengthwise) and spoon out and discard seeds.
8. Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!