My Knife and my Spaghetti Squash
Before I started making/eating spaghetti squash, I used to always get nervous at the thought of cooking it. I’m not totally sure why, it was just so foreign to me and something that kind of overwhelmed me. I knew I wanted to try it, but I simply had no idea how to make it and was nervous to ask someone since I cook a lot and I felt stupid asking for help (don’t ever feel like this, no question is stupid).
Once day a few years back, my friend Cassandra had me over to her Mom’s house for dinner. She told me they were having spaghetti squash. I’ve known Cassie and her Mom since I was 5 years old, so I felt comfortable asking them to teach me how to make it while I was there.
After showing me the quick and easy 30 minute process, I have been making it on a weekly basis ever since! It is the PERFECT substitute for pasta and lasts in the fridge cooked for at least 3 days.
Now, I feel like it’s my job to help all my readers feel comfortable making this low-carb veggie!
Wait until you see how easy it is…
Cut the spaghetti squash in half length-wise.
Halved Spaghetti SquashScoop out all of the seeds with a spoon.
Scoop out the Seeds
Place the spaghetti squash cut-side down on a baking sheet.
Place Spaghetti Squash cut-side down
When squash is done, carefully flip it over to let the steam escape and cool down.
Flip spaghetti squash over and let it cool
Once cooled, take a fork and start to pull out the “spaghetti”. It will come out very easily.
Take a fork to the spaghetti squash
Do you see how simple that is? Go ahead and make this tonight!
How to Prepare a Spaghetti Squash
Ingredients
- 1 Spaghetti Squash
Instructions
- Pre-heat the oven to 425 degrees. Cut the spaghetti squash in half length-wise. I’m not going to lie and say this part is easy, but it can be done. Get a sharp knife, stick it in the center and carefully work your way down until you cut through.
- Scoop out all of the seeds with a spoon.
- Place the spaghetti squash cut-side down on a baking sheet. Bake in the 425 degree oven for 25 minutes (or until squash feels tender).
- When squash is done, carefully flip it over to let the steam escape and cool down.
- Once cooled, take a fork and start to pull out the “spaghetti”. It will come out very easily.
- Use the spaghetti squash as you would spaghetti and enjoy!
Love always,
Erica
Omg so easy!! I can’t wait to try this :):) thank you!
Wow I always wondered how to make this too! Never knew how easy it is, def making this this weekend! Thanks doll 🙂