Over the Christmas weekend I made, photographed, and enjoyed chocolate pecan pie bars and lemon meringue ice cream pie. I had every intention of posting one of these recipes today. I realized, however, that I think I have a sugar hangover and if I have to discuss and look at pictures of dessert right now, it will push me over the edge.
I like spaghetti squash and buy them pretty often. They can hang out on your counter for a week or two and are generally inexpensive. You have probably overlooked these in the past, and I’m here today to tell you why you shouldn’t anymore.
Do you know how they used to sell kids candy cigarettes (horrible idea) and now sell candy dog poop (true story)? Basically they are capitalizing on the fact that surprise food is fun to eat. Surprise! Hidden inside this ugly squash is strands of golden spaghetti! Seriously. The filling of this squash has 40 calories per cup (pasta is about 400 calories per cup). If you need to detox after the holiday gorge-fest, buy a spaghetti squash! Also, if you don’t like squash, still try this. It truly doesn’t taste like anything, which means it tastes like however you prepare it.
This isn’t a recipe, I am just showing you how to do it. My favorite way to eat spaghetti squash is with marinara, crushed red pepper, and lots of parmesan cheese.
Spaghetti Squash – How to
1. Preheat oven to 375 degrees.
2. Pierce spaghetti squash (you have to push all the way through to the hollow inside to allow the steam to escape).
3. Bake for 1 hour.
4. Let cool for about twenty minutes so that it’s easier to handle.
5. Cut in half vertically. Using a spoon, scrape out the seeds and stringy stuff in the center.
6. Switch to a fork. Hold squash upright with stem end up; scrape flesh with a fork, letting the strands fall into a bowl. Scrape until you reach the skin of the squash.
7. Discard skin and toss strands with sauce. Reheat if necessary. Remember to salt.
Spaghetti Squash – How to
1. Preheat oven to 375 degrees.
2. Pierce spaghetti squash (you have to push all the way through to the hollow inside to allow the steam to escape).
3. Bake for 1 hour.
4. Let cool for about twenty minutes so that it’s easier to handle.
5. Cut in half vertically. Using a spoon, scrape out the seeds and stringy stuff in the center.
6. Switch to a fork. Hold squash upright with stem end up; scrape flesh with a fork, letting the strands fall into a bowl. Scrape until you reach the skin of the squash.
7. Discard skin and toss strands with sauce. Reheat if necessary. Remember to salt.
Came across this while searching for approaches to making spaghetti squash…i’ve found it works alot better if you cut it in half initially and then bake, still at 375. If you just poke and bake whole it can often times be too crunchy. Just a hint I learned.
Yes Katie I’ve seen that approach. If I have less time I do cut it in half, but if I have the time I like to skip dishes and when I cut it I use a pan. There is something fun about just chucking a vegetable into the oven – I’m weird. Thanks for your input!!