Spaghetti Squash (quick and Easy)

When I first saw the spaghetti squash staring at me at the supermarket, I was intimidated, but with a few steps - I found a new favorite meal. (very easy - and very good).

Step 1: Supply List

Items needed to cook a spaghetti squash in the oven:

- 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

This is the hardest part.

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.

In the pan, I put a little bit of oil (olive or vegetable) and put the squash cut side down, moving around the coat the bottom of the gourd.

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

Preheat an oven for 375 degrees.

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).

wait.

Step 5: Out of the Oven.

WARNING:  The squash will be HOT.

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.

Enjoy.