I was never a big lover of squash but one of my friends at work brought in some cooked spaghetti squash one day and I was hooked. Our son is getting picker these days and this is one of his favorites which makes me happy because he is getting a vegetable.
- Ok, take a spaghetti squash and wash it off.
- Poke a bunch of holes in it with a fork. It takes some muscle but is important so it doesn't explode in your oven!
- Put the squash directly on the rack in your oven at 375C for 1 1/2 to 2 hours.
- When it is done it will be a little crisp and softer than it was when you put it into the oven. Oh yeah, it will be REALLY HOT! Don't burn yourself.
- Take the squash out of the oven using good oven mitts and place it onto a plate or cookie sheet.
- Cut the squash in half lengthwise using a regular table knife. It doesn't have to be too sharp. Watch out for the hot steam coming from the inside!!! It kind of pops when you cut it.
- Flip the squash open and grab a spaghetti spoon (any spoon or fork will do but this one works great).
- Use the spaghetti spoon to scoop out the center seeds and squash that is a bit darker. Throw this away.
- Then use the same spoon to scoop out the cooked squash into a casserole dish (or 2 if you have a big squash and want to pre-make leftovers for another night).
- Put some butter, salt and pepper and cheese of your choice ( I like Mozzarella) on top.
- Place the casserole dish in the oven for 3-5 minutes at 350C until the cheese is melted to your liking.
(This was not a sponsored post. Only one Mommy was slightly injured during the creation of this recipe but no medical care was necessary. As usual these photos were taken by me and are copyrighted by me but are in need of improvement. Don't worry I am not planning on writing a cookbook. If I do I will hire a food stylist and photographer.)
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