During a recent Pinterest-stalking session, I noticed that my dear friend, Sarah, had pinned a plethora of Spaghetti Squash recipes. This harkened back to memories of my college days, when another dear friend, Sara, harbored a bit of an obsession over the same variety of gourd. In addition to an extensive photo shoot of herself wearing a leopard print furry jacket posing with a gigantic Spaghetti Squash, Sara has provided a few different Spaghetti Squash recipes on her fantastic blog.
With all these dreams of Spaghetti Squash dancing in my head, I decided it was finally time for me to try this allegedly miraculous fruit. Sarah, Carl, and I decided to try making one .
After Carl and I picked up the very last Spaghetti Squash at Lund’s, we went over to Sarah’s to commence our cooking. Due to our previous Pinteresting, we had a few different recipes that we consulted, but it turned out to be super easy and we ended up pretty much winging it.
To prepare the Spaghetti Squash, you need to fully cook it. This can be done in the microwave, but we opted to bake it since that’s what the recipe suggested. Simply set the whole squash in a baking pan with about a centimeter of water in the bottom. Poke a few holes in the squash to allow steam to escape, then bake it at 375 F for about an hour. You’ll know it’s done when you can stab it easily with a knife.
Once it comes out of the oven, let it cool for a couple minutes, then cut it in half. There will be seeds in the middle, so scoop those out. Then use a fork to scrape out all the little “spaghetti” strands that make up the flesh of the squash.
From this point, you can really do whatever you want with the squash: traditional red sauce, alfredo, bake it with cheese, or any other type of pasta preparation. We sauteed our Spaghetti Squash with butter, garlic, rosemary, basil, salt and pepper and then topped it with parmesan. Simple, easy, and delicious!