Roasted Spaghetti Squash

This is so crazy easy that I feel (ALMOST) bad posting it. Though it really seems like the easiest things we make the most complicated and then we get lost, frustrated, or give up.  And when you're trying to learn to cook new things the last thing I want you to do is to give up. 

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I mean seriously, have you tried to cut a huge spaghetti squash in half? It's terrifying. I don't want to cut my finger off and I don't want you to either.  

So just do this:  

Preheat your oven to 375 degrees. Poke your spaghetti squash a few times all over with a knife or fork (doesn't have to be deep pokes. Just pierce the skin.) Place on a baking sheet and bake for an hour. Let it cool so that you can easily handle it. THEN cut it in half (it will cut in half so easily now!) Scoop out the seeds in the middle and then separate the squash "noodles" with a fork by raking your fork over it. Toss with your favorite sauce, veggies, throw into any dish that calls for noodles or stand there and eat it while no ones looking like I do. 

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