Start by poking holes in it with a skewer (I used our ice pick).
Bake it for an hour and a half on 350. I probably could have done a bit less time, but I was tied up with other projects while it was cooking.
Cooking it makes the squash skin soft enough to easily cut.
Scoop out the seeds and pulp.
Which leaves these beautiful halves of "spaghetti".
Use a fork to gently pull strands apart. Scoop onto plate.
Be warned - it really is kind of bland on its own. Treating it like spaghetti and adding a sauce does wonders for it.I added spaghetti sauce and lima beans for a fairly easy, but very healthy meal.
Ian liked it!
What a fun little cooking adventure! Glad this one actually turned out okay.
If you don't have time for the hour & a half of baking, Mike does them in the microwave all the time! He cuts them in half then scoops the seeds then covers them in plastic (I tried to tell him thats a bad idea, but you know your brother). I'm not sure how long he microwaves them, but they come out just the same.
ReplyDeleteYou should also try slicing zucchini really thin and making lasagna with zucchini noodles. You slice the zucchini and saute it with olive oil or butter then put the lasagna together as you usually would.
Ooo - I am so using that idea to make lasagna for dinner this week! I thought about microwaving it the squash, but had enough time to cook it so thought I would try that way first. I'm impressed that Mike actually makes them! What do ya'll put on it?
ReplyDeleteLove spaghetti squash!!! Yummm
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