Believe it or not, ever since I was young I had always loved spaghetti squash. My mom would make it for me all the time and I never payed attention to how she did it because...well...she made it so good, why would I pass up hers to make it on my own? PS Thanks mom!
Anywayz, I'm a big girl now and I'm not living with my momma which means I need to prepare my own foods
ugghh. Yet, after realizing how simple it is to make spaghetti squash, I make it all the time now. Even though something about mom's cooking is so much better, I think my cooking comes in a close second =P
-2 Spaghetti Squash
(this made more than enough for lunch for the week)
-Big SHARP Knife (be careful!)
-Greased Tin Foil
What You Do:
-Pre heat oven to 350 degrees
-Carefully slice your squash in half
-Put your tin foil over your baking sheet and lightly spray it with cooking spray
-Place those babies sliced part down on your baking sheet and put it in the oven for 30 minutes
-After they are done cooking (a sharp knife should be able to slice through the skin with little resistance) flip them over with your oven mitts still on.
-Use your fork to graze over the top pulling out all the seeds in each piece.
-Once the seeds are removed, use your fork again to scrape away at the inside of the squash
-This is the yummy stuff that you want to put in a bowl or Tupperware. As you scrape you will be creating yummy strands of squash that look like, you guessed it....spaghetti!
You can top your squash with anything from marinara sauce to grilled chicken...whatever tickles your fancy.
My favorite way to top it is by mixing in some butter, garlic, salt and pepper, and a little bit of ricotta. Oh my gosh is it delicious!!!
Have you made spaghetti squash before? Are you as big of a fan of it as I am?
P.S. Head over HERE to see who our May Designs May Book giveaway winner was!
We will contact you shortly with all the details if you were the big winner.