Step 1: Supply List
- pan large enough for two halves of the squash to sit
- aluminum foil (for easy cleanup)
- spaghetti squash
- knife (heavy duty chef's knife or cleaver)
- cutting board
- oil, salt, and pepper
Step 2: Cutting the Squash Open and Clean Out
The squash has a tough skin and the meaty part is dense, so it does take some effort to split top to bottom.
Take a spoon and clean out the seeds. You can set these aside to roast like pumpkin seeds later if you wish.
I rinsed the shells, and salt and peppered the fleshy side.
Step 3: Prepping the Squash for the Oven.
I then took a fork and pierced the rind with a bunch of holes to allow for steam to escape once it is in the oven.
Step 4: Into the Oven
Put the squash in the center of the oven and bake for 40-45 minutes (mine took 45 minutes. I checked it after 40 and put it in for another 5).
Step 5: Out of the Oven.
Be careful - I let mine cool for a few minutes, but they still held their temp.
Take the shell out and rake a fork back and forth, pulling the strands of flesh out. You will be amazed at the amount of "noodles" from one squash.
I emptied out both shells into a dish.
All said and done - I probably have 4 meals worth of noodles. I enjoyed mine with some tomatoes, but salt & butter would be great.