Spaghetti Squash Plog

The nasty cold going through our house has taken down it's third victim.  And thus since I'm home with the sick boy, I have some extra time I don't normally have on Tuesdays.  And to help fill some of that time, I thought I'd share my love of Spaghetti Squash with the world!

I'm too self-conscious to make a Video Blog (Vlog), and so I'm taking lots of photos....so does that make this entry a Plog (Photo Blog)?

Ok, so off on the journey of enjoying Spaghetti Squash (thumbnail pics are clickable to see full size)....

Behold, the awesomeness that is Spaghetti Squash






The first accomplisment to conquer this vegetable is to cut it in half.  Easier said than done.  Typical of squash, it's thick so requires some effort to cut through. 



This is the inside of the Spaghetti Squash.

The next step is to scoop the seeds and pulp out.  A metal spoon works great for this task.  If you are so inclined, pick the seeds out and roast them just like pumpkin seeds. 

The squash is now prepared for baking.






Preheat your oven to 375* F. 


Place each half of the squash rind side up, inside facing down on a cookie sheet/jelly roll pan.  This will help steam the squash as it bakes.




Set your time for 40 minutes and place squash on pan on center rack of oven.




This is the Spaghetti Squash after baking.  Doesn't look much different.






Here's where the magic of the Spaghetti Squash comes in.  Well, and hence its name.  Take a fork and scrape the squash out.  It will come out in short to long strands that somewhat resemble spaghetti noodles.  The texture of them will be firmer than pasta though.  It has a delightful crunchiness.



Finally, the way I like to eat my Spaghetti Squash is with just a touch of butter and sprinkling of brown sugar.  If you don't have a sweet tooth like myself, you could put butter, salt, and pepper on instead.  



ENJOY!