I love eating spaghetti squash with my pasta sauce so much now I doubt I will ever eat pasta again! But I have never cooked it myself….until now! The few times I have had it my mom has baked it and I have either #1 eaten it at her house or #2 taken some of her already cooked and frozen squash home with me. So while we were out at the local pumpkin patch I bought up both a nice spaghetti squash for about $1.50 each. Tonight I ate the last bit of the frozen squash I had left so I decided tonight I would cook the one I had at home.
To bake the squash you cut it in half lengthwise and clean out and dispose of the goopy guts! Then place the squash skin side up on an oiled cookie sheet. Some people use olive oil, salt, and pepper on the squash before baking it. However I just spray some Pam for baking on the cookie sheet and bake it like that,
Well the squash has a really thick skin and it was impossible for me to cut it so I asked my boyfriend to help me. By the time I got it in the oven it looked like this:
The poor thing was in about 5 pieces and, as you can see, I had about half a pumpkin to roast too. So I put it in the oven on 350 degrees for an hour. You’ll know it’s ready when you can easily prick the flesh with a fork.
Once it’s cooked use a fork to scoop out the flesh, it will come out in strings hence the name spaghetti squash. After this you can use it for any recipe from spaghetti squash au gratin or put spaghetti sauce over it. It’s delicious!
Tips from me:
#1 After it cools down I intend to measure it out in 1/2 cup fulls, place in individual baggies, and then freeze it until I am ready to use it!
#2 Remember when roasting any squash the time may vary due to the size. Bigger, thicker ones take longer and the smaller ones will cook quicker.