Lets talk spaghetti squash.
Until a few months ago I had avoided cooking with the vegetable. To me it look impossible to cut and there's no way it could replace pasta and still taste as good, right?
Fast forward to now and it's one of my favorite go-to meals. The hardest part (for me at least) is getting the oval shaped veggie to stay still long enough to cut it. Once you have that tackled it's a breeze from there. There are so many recipes I can't wait to try, but my fallback is simply serving it as I would spaghetti; topped with tomato sauce and a sprinkle of parmesan cheese. For the meat lovers in the crowd I add lean beef or turkey, depending on the crowd.
Spaghetti Squash Tips:
- Pick out a medium sized spaghetti squash. There will be more to eat than you think, so unless you're feeding a lot of people ere on the smaller side.
- After cutting the squash in half lengthwise, scrape out the seeds.
-Then place cut side down on a baking sheet lined with aluminum foil.
- Bake at 350 for 35-40 mins.
-The squash will be ready when you can easily pierce the outside with a fork
- Let cool. Next, take fork and scrape the sides so the it becomes "strands"
- Top with marinara and parmesan and enjoy!
Any tips on an easier way to cut the squash?
Help a girl out. I feel like I may lose a finger every time I cut it...