Baked Spaghetti Squash
Author: April | Food n' Focus
Ingredients
  • 1 medium spaghetti squash
Instructions
  1. Preheat the oven to 400°F:
  2. Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly.
  3. Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh. The inside should look clean and fairly smooth. Discard the seeds.
  4. Place the squash halves cut-side down in a roasting pan.
  5. Pour a little water in the pan, enough to cover the bottom.
  6. Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
  7. The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
  8. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
  9. Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.
Recipe by Food n' Focus - Food, Travel, Photography at http://www.foodnfocus.com/sides/baked-spaghetti-squash