We are ALMOST through the week! Thank goodness!! This has been one of those weeks that has just DRAGGED on. Those are the worst, right? At least the weather is nice though… that’s something. It’s like all of a sudden official fall is here and Mother Nature was like “ok, guess I better suddenly drop the temperature 25 degrees”.
Not that I’m complaining, mind you. Fall is my favorite season HANDS DOWN.
As I mentioned in my What I Ate Wednesday post, squash is probably my FAVORITE part of fall. Ok, it’s in my top 5 at least. Like right up there with boots, scarves, sweaters, and pumpkin spice lattes.
And when I say that I love squash, I mean all kinds. Obviously there is pumpkin (I’m all about the #allpumpkineverything), but I also love roasted acorn squash, butternut squash soup, and of COURSE spaghetti squash. In fact, spaghetti may be my favorite after pumpkin. But shhh, don’t tell the rest of the squash family that.
One of the best things about spaghetti squash is that it is actually extremely easy to cook!
To be honest, when I first started seeing all of these spaghetti squash posts on Pinterest, I was really intimidated, because for some reason it seemed like a really complicated process. I don’t know what I expected, but I definitely didn’t except it to be this simple. Only about 10 minutes of prep and 45 minutes of roasting, and you’re good to go!
I know there are a ton of ways out there to cook a spaghetti squash, but this is the way that I have found works the best!
Step 1: Set over to 375 degrees.
Step 2: Cut Spaghetti Squash in half, length-wise. This is probably the hardest part of the whole process. It does take a big knife and a lot of power behind it, so please make sure not to chop off any fingers in the process.
Step 3: Scoop out all of the guts, just like you would a pumpkin.
Step 4: Cover liberally in salt, pepper and minced garlic. And when I saw liberally, I mean it. I’m talking like 2 tsp on each half. You might think that you’re going to have garlic breath for days, but I promise you that you wont. These little spaghetti squash turn into a TON of “spaghetti” strings, so the garlic will all mix in. PROMISE.
Step 4: Place in baking dish that has about 3/4-1 inch of water at the bottom.
Step 5: Bake at 375 degrees for approximately 45 minutes, or until it is soft when you poke it with a fork.
Step 6: Set aside to cool for at least 5 minutes
Step 7: Use a fork to shred both sides. You should be able to get all the way down to the skin. See, told you all the garlic would mix in!
Step 8: Top with your favorite sauce, or mix in with a bunch of other delicious veggies and enjoy. You can also stick the leftovers in the fridge, as it does re-heat fairly well. Now enjoy!
Well there you have it – in my opinion, the best and easiest way to cook spaghetti squash. But I know that there are lots of other ways, so I’d love to here your preferences!
So tell me: Have you ever made spaghetti squash? What is your preferred method?