It’s been about 7 years since I had my first cooking encounter with spaghetti squash.  It was a workout just trying to cut the dam thing open…I swore I was going to cut a finger off.  So after that first try it took about 4 years to try again.  The trick??  A GREAT knife!  If you do not own a good quality chef’s knife, go out and invest in one.  I bought mine in a set of 3 on Amazon for about $60, so it does not have to cost you an arm and a leg.

I know this weird shaped vegetable can look intimidating, but if you are looking to add more veggies into your diet, spaghetti squash is the veggie to try.

SPAGHETTI SQUASH TUTORIAL

 1. Grab a large cutting board and your knife.

2. Cut off the end with the stem.

3. Stand spaghetti squash on cut side and cut down the middle.  THIS is why you need a sharp knife.  It takes some muscles to get this cut!

4. Grab a large spoon and scoop out the “seeds and such.”  You want all the seeds and fibrous strings out before cooking.

5. Place face down in a large baking dish that has about a 1/2 inch of water in it.

6. Cook in your oven for about 45 minutes at 350 degrees.  Once it is done cooking, pull out, CAREFULLY flip each half over and let cool for about 15 minutes. I use an oven mitt and a large fork to flip them over.

7. Now comes the FUN part!  Grab a large empty bowl and your fork! Using your fork, start scraping the inside of each half.  You will get strands of squash that look like spaghetti {WHUUUT?!?!}

8. At this point you can do so much with your spaghetti squash!  My favorite way to eat it is with a homemade meat/veggie sauce!

YOUR TURN - 

**Have you ever made spaghetti squash before?  What is your favorite way to eat it?***