Spaghetti Squash is a totally different kind of squash but it can be very good. Tiffany and I enjoy it very much.
It is simple to cook. Take your spaghetti squash and remove any stickers that may be on it.
Bake for a while. But seriously, because their sizes vary so much, the bake times vary too. I think I bake mine about an hour. If you like your veggies with a little crispness, you could bake for 30 minutes or so.
I tend to forget mine and they get a little overcooked on the bottom.
Once it cools, cut it in half from top to bottom.
Here you can see the difference between the fleshy strands and the goopy seeds and stuff. Remove the goopy seeds and stuff and toss.
Then use the fork and scrape the strands.
Now you can cook them a lot of different ways. You can simply serve them with some butter, salt and pepper, and maybe a little cinnamon, if you’re adventurous. Or you can saute it with some other veggies of choice, onion, mushroom, and pepper for example. Or you could even put a tomato sauce and some cheese on it and put it in the oven to melt the cheese.
Yesterday morning I made some bacon for breakfast, so I had a pan of bacon grease sitting on the stove. So of course, I did the most healthy thing ever and I cooked my spaghetti squash in that bacon grease with some leftover spaghetti sauce I had in the refrigerator that needed to be used up and some cheese.
It was amazing! (Please disregard the grease in the following picture.)
You can freeze whatever portion you can’t eat in the next couple of days for future use.
I hope you give spaghetti squash, the other squash, a try.
Until next time, God bless,
PS. Please excuse the poor quality pictures. It was a very dreary day and the lighting in the house was very bad for pictures. I hope to update them the next time I make spaghetti squash.