Being Italian (some of us by marriage) means we find yummy pasta alternatives, like the spaghetti squash. We have several different takes on what to do with this squash, so we figured we should start you out with a "how to" cook one.
Author Beth Anne Lazaro ∙ Prepare 5 mins ∙ Cook 30 mins ∙ Servings 4
Turn oven to 375
Cut the squash in half, long ways
Grab a big spoon and scrape out the seeds and pumpkin like business
Put the squash face down on a cookie sheet (scooped out side down)
Cook for 30 min
Flip it over and check the insides with a fork, it should be tender.
Drizzle with olive oil and salt, then use a fork to pull all of the spaghetti like insides out and put it into a bowl.
If you pull it out and find that it is not shredding easily, then put it back in, face up for 10 more minutes
Use this in any old pasta dish you love, we like to fry it up in olive oil after cooking to give it a little crisp.