Welcome to Round Two! The theme this time? “Kristina likes this semi-exotic food, and then her mind is blown when she realizes it’s so easy to make that she’s embarrassed she never tried it before.” Let’s begin.
So, let me preface this by saying all you really need is the Squash itself. I thought it was going to be super complicated, but you literally just cook a squash and spoon out its guts.
Ingredients:
- Spaghetti Squash
- Big Knife
- Muscles
Ah, a problem. Muscles. Right. I don’t have those. So, there are two tricks here. One, ask your roommate who is much stronger than you to cut the squash in two, lengthwise. Don’t have a strong roommate? Dang. Okay, plan B. This is to cut a few little ventilation slits into the squash (even someone lacking muscles can do this) and then stick it in the microwave for 5-10 minutes to soften it up. Then, using an oven mitt to steady the squash (because it’s hot now, duh), cut that sucker in half.
Yummmm. Look at all those guts. I’m just kidding; get that junk out of there, you’re not a monster. Using a spoon of some sort, scoop out everything that looks like seeds or other unappetizing squash innards.
Much better. You can either keep the guts to bake the seeds (they’re just like pumpkin seeds!) or you can toss them because duh, Halloween is right around the corner and we’re going to have more pumpkin seeds than we know what to do with — and right now we’re only concerned with Spaghetti Squash. One thing at a time!!
So next, you place the two cleaned out halves of the squash on a cooking sheet, and stick it in the over. No sauces, no seasoning, nothing. Just get that thing in the oven. And make sure the oven was preheated to 350 degrees. It’ll take anywhere from 30-45 minutes, depending on how big your squash is and how well it wants to cooperate. This is much too long, in my opinion, and led to a lot of whiney impatience in the kitchen.
I call this one the “are you kidding me, it’s only been two minutes since I last looked at the timer?”
This one is the “what are you even doing in there you ungrateful vegetable, can’t you see I’m hungry?”
Once it finally finishes (it takes it sweet time, I must say) you pull the squash out and the insides should be nice and soft and stringy. Gently pull the soft parts out with a fork and dump it into a bowl. Make your favorite spaghetti sauce (my favorite is a secret home recipe called “from a jar”) and dump it over the squash. Ta-da! Spaghetti, and even more delicious than using pasta.
My favorite thing about this recipe is that as long as you don’t tell anyone how easy it is, everyone you make it for will think you’re so fancy. Wait. ….I’ve made a huge mistake.
Have you ever tried Spaghetti Squash? Have you ever made it yourself? Let me know in the comments, or let me know if this post inspires you! It’s very delicious, and one of the many reasons I look forward to fall.
Cassidy 
Lindsey 
Kari Kristine 
Stephanie 
