Last year I tried spaghetti squash for the first time. It was so good I have been waiting for it to come back in season all summer long. It is perfect cooked with some sauted onions, sausage and red sauce (recipe posted here). It also freezes very well, and that is what I am going to do with this giant batch I made the other day.
Here is your squash. This sucker is incredibly hard to cut in half. Get a big knife and be careful. I washed my squash and zapped it in the microwave for about 2-3 minutes to try to soften it up. Bonus = It’s a great arm workout to cut this thing open.
Scoop out the seeds and gunk. I find a watermelon scooper works very well.
Place squash down in a pan filled with 1/4 to 1/2 inch of water. Bake at 350 degrees for 30-40 minutes, until soft.
Once it is cooked, simply scrape out your spaghetti squash with a fork. You’ll be amazed how easily it comes out!
I will be posting a recipe soon for a delicious meal idea. Most people have told me they use it as a substitute for noodles and the squash absorbs the flavor of the sauce very well. Do you use spaghetti squash? If you have a favorite recipe with it, please let me know!