I grew up not eating squash or zucchini. I was given the idea that I didn’t like squash and therefore always picked it out if it were any in a dish that I ordered at a restaurant. Recently, I decided it was time to change the way that I think about squash by finding the best recipes and learning how to make squash that I fall in love with.
The first squash that I picked, couldn’t have been a better choice; spaghetti squash! I actually knew how to cook spaghetti squash because it was one of Syfy’s favorite squashes that I made for his homemade baby food. It seems like it’s going to be a lot of work, but trust me when I say, it doesn’t get any easier than spaghetti squash!
There are so many options that you can do with this, it is shockingly good as a spaghetti substitute. My mom was all on board to try it out but my Dad acted a little younger than his age before he tasted it and realized all the glory that is spaghetti squash. Every one of us were very surprised at how much we loved it. The best part was that Syfy did not realize he was eating a vegetable AND he said he loved it. Even a vegetarian kid has a thing against many vegetables. Spaghetti squash was not one of those refused vegetables, it was that tasty.
How To Cook Spaghetti Squash
- 1 spaghetti squash
- Preheat oven to 350 degrees. Cut the top of the squash of and cut the squash in half, lengthwise. With a spoon, scoop out the seeds and “guts” attached to the seeds.
- Arrange both scooped halves, scooped side down, in a glass or metal baking dish with 1/2 inch of water. Bake in the oven for 45 – 50 minutes.
- Drain water out of the pan and allow squash to cool enough to be handled with bare hands. Run a fork lengthwise, down the squash gently and the “spaghetti” will just fall right out of the squash.
- Serve in place of spaghetti in your dish! It’s even great in spaghetti casserole and with a pesto.