What the Squash!?

I am an recovering carb addict.  Anytime I can use a veggie that makes my mind think I'm eating pasta, I'm a happy girl.  Spaghetti Squash is delish and tricks my mind, but gosh darn it are they hard to cut.  Well I'm here to show you a easier way to cut this squash and keep all 10 fingers!

Things you'l need - Spaghetti Squash, Cutting board, Kitchen Towel, Smaller "steak" knife, and a larger "I mean business" knife. The towel will help keep your squash from moving around when you're cutting it!  

Next, take your smaller knife and make small cuts into the squash. Just grazing the surface.  Start at the half way point of the squash and keep your other hand at the opposite end.  Cut away from your other hand!!!  Do this on both halves of the squash. Then take your larger knife and follow those cuts you just made.  Pushing the whole way through.  Make sure to keep your fingers out of the way!  Once you get close, you can twist the squash apart.  

The hardest part is done! 

Scoop out of the seeds and season the flesh with olive oil, salt and pepper.  

Place the squash flesh down in a roasting pan.

If you're looking for a simple recipe; here ya go!

1.  Preheat the oven to 400 Degrees

2.  Place the squash in an aluminum lined roasting pan - flesh side down.  

3.  Pour in a little water (optional):  I find that water helps the squash steam and become more tender.  

4.  Cook the squash for 30 to 45 mins.  Check after 30 mins to gauge cooking.

5. The squash is done when tender and you can easily poke with a fork.

6.  Scrape out the flesh of the squash once cooked to your liking.  Rake your fork in the same direction as the strands to make the longest "noodles"

7.  Serve the squash immediately with your favorite sauce, meat, olive oil, butter & garlic..whatever you prefer!  Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months!

Enjoy!