How to Cook Spaghetti Squash

I’ve never been a fan of squash, but this stuff is fantastic. I love it. Can’t get your kids to eat their veggies? Serve them up some spaghetti squash, don’t tell them it’s not spaghetti, and then watch them eat it up. All you do is cut the spaghetti squash in half (which is the trickiest part); remove the seeds; place it in a baking dish uncovered; cook it for about an hour at 350 degrees F; scoop it out with a fork (and watch it instantly transform itself into spaghetti); and then serve it up like you would any regular noodle or pasta dish. A large squash should feed 4 people; a medium is enough for 2. It looks like a thin noodle, more like spaghettini than spaghetti. It’s moist, so it doesn’t require much sauce if you’re adding sauce, and it doesn’t sit heavy in your stomach like some pastas. For me, the best thing about it is that it doesn’t taste much like squash, not any squash I’ve ever tasted anyway, and it feels like spaghetti.

We sauteed our spaghetti squash with olive oil and garlic, and served it with butter and freshly ground pepper. I know I’m giving it all way here, but you should watch the video anyway (3.5min, 3.3mb), and see how cool this stuff is.