Another day, another squash.
I’m sorry if y’all are tired of hearing about them and I debated posting about this today but guess what? Spaghetti squash deserves some love, too! Plus, I keep inheriting squashes. Just last night my neighbor gave me an acorn squash…I don’t turn these things down!
Truth is, I’ve never been too big of a fan of spaghetti squash.
I never really bought into the whole low carb thing, subbing pasta out for squash. In my opinion, f you want pasta, eat some darn pasta! No matter what you do to it, replacing delicious spaghetti with squash just won’t taste as good.
That being said, I want to like spaghetti squash more and this guy was on sale at Trader Joe’s the other day so I bought it.
It’s sort of one of those things you look at the store and then pass by because you’re not entirely sure what to do with it. It kinda has that dinosaur egg look going on and all.
Well, I’ve only cooked spaghetti squash a few times in my life but here’s how I do it. First, you saw the sucker in half.
And then you lay both halves face down on a lined baking sheet and bake for about forty five minutes at four hundred degrees.
I always prick the squash with a fork, kinda like when you bake a potato. It lets the steam out!
You’ll know when it’s done because it will feel really tender to the touch. Now scoop out the seeds and behold the spaghetti!
It should be tender enough for you to drag a fork or spoon through and get everything out. I like to toss the “spaghetti” with a little butter, brown sugar and cinnamon and serve it as a side-dish for something like pork chops or roast chicken.
Another interesting idea would be to sub it out for the zucchini in this pizza…I might try that today actually!
Or you could just disregard everything I just told you about it not being as good as real spaghetti and serve it up with some big juicy meatballs and call it a night.