How to cook spaghetti squash. If you've ever been intimidated by that big yellow squash, don't be! It's so incredibly simple and delicious.
This delectable yellow stringy squash makes me happy! I've cooked it many ways in my life, and it's flat out dangerous to try to cut it in two before cooking; you may need a chainsaw or you could lose an appendage!
I've tried the microwaving method, and although okay, I much prefer this method of baking the spaghetti squash.
Ready, set, go!
Take the entire, uncut spaghetti squash and place it on a large baking sheet.
Place it into a preheated 375 degree oven for approximately 1 hour. Approximately because a smaller squash may cook a little quicker and a larger one a little longer.
Remove from oven, and a sharp knife should easily pierce the tough yellow skin. I let it cool off a bit. I'm warning you, it will be hot!
Cut in half lengthwise and use a spoon to scoop out the seeds.
Take a fork and pull the stringy flesh away from the shell. It should pull away easily, but still be a little firm, not mushy either.
Put into a large bowl and toss with desired amount of butter; I use 1/2 stick. Then I add plenty of sea salt and a little fresh ground pepper to taste.
I know many people use spaghetti squash as a substitute for pasta, but 1) it tastes nothing like pasta (I like it better actually) 2) I never can get past the simple flavor of it buttered with salt! Maybe someday I'll force myself to try it a different way. Maybe.