A Tasty How-To: Spaghetti Squash

Despite the crazy rumors, you don't have to be on a low-carb diet to enjoy the coolest squash around - spaghetti squash! I recently hopped on the spaghetti squash bandwagon and have come to adore this light and delicious gourd. It's a tasty pasta-alternative and can really replace any starch on your plate - I'm looking at you, potatoes. Spaghetti squash is very easy and fun to cook thanks to it's "spaghetti" capabilities. 



Finding the Spaghettiest of the Squash
You should be able to find spaghetti squash at your local farmer's market or grocery store. If not, stop shopping there immediately. When choosing your victim, er squash... Look for a firm, round, light yellow squash without cracks or soft spots. Beware of shiny squash as it might be pretty, but it's more than likely got a film of wax on the rind, which is gross. In the past, I've always looked for the biggest and the best squash, but recently I was stuck with smaller options. At first, I was a little peeved, but went for them anyways, buying two. Come to find, the smaller squash is where it is at! There is more of an angel hair pasta consistency rather than regular spaghetti, which can have more of a crunch to it.


Let's Get Crazy
Now that you found your golden spaghetti squash, it's time to prepare it for the oven! Turn up the heat to 375*F and let your oven pre-heat for about 15 minutes (the perfect amount of time for prep!)

Wipe that squash off (for sanitary reasons) and prepare it for surgery by turning it on its side. With your chef's knife, cut the stem off of the top of your squash. Place your squash cut side down so it will not roll as you cut it in half long ways - safety first.

You'll notice a surplus of seeds inside that might revert you back to your childhood fear of pumpkin carving. Fear not, my friend, as these seeds are cake to remove. Take a handy-dandy... TABLESPOON out of the utensil drawer and scoop those babies out! See 'Step 4' image if you are questioning if it's "clean enough".

On a sheet pan (lined or unlined - it's up to you and your love of dish washing), lay your spaghetti squash cut-side-up for seasoning. Add 1 tablespoon of olive oil to each half and sprinkle with 1/2 teaspoon of kosher salt. You can stop here or get a little creative with your seasoning choices, like me (your idol). I personally enjoy adding a little flavor-flav to the mix with a sprinkle of garlic powder, red pepper flakes and any all-purpose seasoning that's begging to be used. Don't go overboard, as you don't want to completely mask the great flavor of the squash. Once you have made these vital decisions, take a pastry or rubber brush and spread the cheer (seasoning) throughout the entire inside of the cut squash.

Now that you've completed that grueling task, turn your spaghetti squash cut-side-down on the sheet pan. Lightly brush the outer rind with the leftover oil on your brush. I'm not actually sure if this does anything, but I'm pretty sure it doesn't hurt.

Place your squash in the oven for 25-40 minutes (more time for larger squash) and grab a glass of wine or a brewski while you wait. You deserve it.

Ah, finally! Your squash is ready! You know this because you are able to easily stick your fork into the flesh and it starts to come out in a spaghetti-like form! See 'Step 7' for what 'done' looks like. I like to use two forks for leverage. Keep on pulling that delicious spaghettiesque flesh out until you're left with a hollow shell that was once your prized squash at the supermarket. Scoop that magic into a bowl and share with no one! Victory is yours.

You did it! 
Now... so many questions! Do I have to eat it like this? Can I add something to it, like a sauce? Can it be tomato sauce? By all means, experiment! I've melted a little butter on top; gone the tomato sauce/"I'm having spaghetti!" route; I've even done a lemon-caper sauce over it. It's all amazing - even solo. Spaghetti Squash is a versatile fruit (seeds?), make it your own and enjoy!

P.S. 'Step 8' is EAT! Fork, meet mouth. Yum!