Well if you never ate spaghetti squash, you are in for a treat. The first time that I tried it was this Fall while dining at Bonefish Grill. It was so yummy that I decided to try cooking it at home.
As for cooking it, this is way too easy! Here are the steps:
- First, pierce the squash all over with a fork. To be honest, I did not do this the first time and did not notice any difference. I think the inside warms up better if you pierce the skin.
-
Whole Squash Take the whole squash and place it on a pan with a rim or a glass baking pan so the squash does not roll away! I like to roast the whole squash because it is very hard to cut in half before you roast it.
- Roast it for 1 hour at 375 degrees. You may want to turn it once or twice so you don’t burn the skin.
- After it starts cooling cut the squash in half and remove the seeds with a spoon.
- Now take a fork and fluff out the spaghetti squash “noodles”.
- Place the “noodles” in a pan, sautee with butter and sprinkle with some kosher salt and ground pepper.
You are going to love it. While some squash is very sweet, this one is not. It is now my favorite winter squash.
See how to sow and grow spaghetti squash and harvest and store spaghetti squash.
