Spaghetti squash has to be one of the coolest members of the squash family ever! I never even heard of it until I went to this fancy restaurant about a week ago and my co-worker next to me ordered it. I thought, “You mean that I can enjoy spaghetti with out overloading on carbs? Heck yes!”
If you have never made spaghetti squash before, get ready for the easiest thing EVER to make! The big yellow squash was meant to be a plate of spaghetti. All you do is microwave it, cut it open, and it’s already stringy. You just pull out the “noodles” with a fork and serve it with some tomato sauce.
- 1 Spaghetti squash
- Tomato sauce- either from a jar of you favorite sauce or make some yourself.
- Poke a bunch of small holes in the squash before you put it in the microwave. (It would be bad if you didn’t… KABOOM!!)
- Microwave the squash for about 2-3 minutes per pound.
- (If you prefer to use the oven, bake at 375 for about an hour)
- Let it cool for a few minutes, then cut it in half. I cut it right in half down the middle, but I found that it may be easier to work with if you slice it long-ways.
- Remove the seeds and gooey stringy stuff from the middle and discard.
- Then scrape out the strings with a fork and place it in a separate bowl.
- Add your sauce and serve with a little bit of Parmesan cheese on top!