We have squash with dinner at least twice a week.
So when I talk about all the different squashes I like with my friends, exciting conversationalist that I am:), I am amazed when the have no clue what I am talking about.
Here you go Missy.
You will make it and LOVE it!
Yes I have a freaky obsession with squash and I want you to ,too.
FYI this cooking method works with any of the round squashes.
You pick a beautiful yellow spaghetti squash.
Then you chop it in half length wise.
This is easy, or hard, depending on your knife quality.
Mine is poor so I split one side in 2, oh well it still works people.
Next you haul out the seeds using a regular old soup spoon, maybe not your finest silver.
I pour about a tablespoon of extra virgin olive oil in both halves.
Season to your liking. I like plain old salt and pepper.
Sometimes I add garlic for some added spice in my life.
Allow the olive oil to soak in for a good few minutes.
Roll the oil around inside to fully cover inside of squash, and set squash facing down.
Bake in a 350 oven for about 45 minutes, or until you grab one of those suckers with some tongs and it collapses under the pressure.....at least that is how I check it.
Now here is where the spaghetti part comes in to play.
After the squash is ready to be handled, give it a good 5 minutes, put a fork in it and start shredding.
This step is very easy if it is cooked enough.
It should just come out looking like spaghetti noodles, hence the name people:)Ha!
Here is the finished product.
I like to use this as a veggie when I am making Italian food.
Then you can drizzle some meat sauce over it and add some parm, it is delicious.