Properly Prepared Spaghetti Squash

Recipe by BentSlightly
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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350-375.
  • Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
  • Place halves onto an oven safe cooking dish face up.
  • Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
  • Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
  • Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
  • Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
  • Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
  • Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
  • WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
  • If you ever had it served this way you know what I mean.
  • You can also take any leftovers and add a little bit of flour, and make into patties and fry.
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