The first time someone gave me spaghetti squash I had no idea what to do with it! I did some research before the first time and boy did I feel brave! Really, I was going to get something like spaghetti out of this gourd like thing?
The first time I cooked it I followed directions that said to boil the spaghetti squash in a pot. I did that and then cut it apart after. Of course, it was really hot so I took awhile before I could do anything with it. I wasn’t thrilled with that method because of the time it took and the potential for burning myself!
I decided to do a little more research and I found a new recipe that works great for me. All you do is cut the spaghetti squash in half longways. I usually have my husband do this step because it can be pretty hard to cut through! Then scoop out the seeds from each half. I have a handy scooping tool that I got from Pampered Chef. Then I season each half with salt and pepper and a quick spray of olive oil. Put each half flesh side down in about a half inch of water in a glass microwavable casserole dish. Microwave for 10 to 13 minutes depending on the size of your spaghetti squash.
When the timer goes off grab the dish from the microwave – carefully! Also carefully, remove the squash in the pan. Grab two forks – 1 to hold the squash still and the other to rake the inside out and you’ll see why it’s called spaghetti squash! I really wonder who ever learned about this very unique vegetable. You can enjoy it salt-and-pepper as a main dish, you can top it with sauce and meatballs or serve it as a side dish for any meal.
