It was cruel of Mother Nature to introduce another food that’s extremely difficult for kids to say. I guess she has a sense of humor. Actually I know she does- 85 degree days in October and pure darkness at 7:30 at night? Very funny.
If you’ve never had spaghetti squash before, you’ll understand the name immediately once you cook one.
I had no idea what I was getting into the first time I cooked a spaghetti squash. I thought it’d be like a butternut or acorn squash. I was very wrong.
But it was good, and I’ve made it 100 times since. Ok, maybe not 100. Maybe 5.
First you need to cook the squash. You can either cook the squash whole, or in halves. Cooking the squash in halves makes it cook a lot faster, but you have to channel your inner hulk to cut that thing open. Or you know, ask somebody to do it for you.
I usually make a futile attempts to cut it half before I resort to stabbing it with the knife. Partly in anger, and partly so the spaghetti squash won’t explode in the oven.
(If you manage to cut that sucker in half, you can cook it in the microwave for about 7-8 minutes and save yourself some time.)
Once you get some holes in it, roast the squash in the oven for 45 minutes at 425.
Let it cool for a little while when you take it out of the oven, otherwise you’ll burn your hands off trying to cut the hot squash. Don’t ask me how I came up with that fabulous tip.
When you can handle it (or use a towel), cut the squash in half long ways.
Now it’s kind of like carving a pumpkin. Except for the carving. And the scary faces. Just the scraping out the insides part. Scoop out the seeds and the slimy parts.
Then comes the magic spaghetti strand making part.
Using a fork, scrape the inside of the squash and watch the spaghetti like strands come out of no where.
Keep on scraping until you’re literally left with just a shell.
(Come on, you know that’s cool.)
And now you have a pot full of pasta-free spaghetti!
There’s plenty of people that eat the spaghetti squash noodles with marinara just by itself.
But I think that’s a little crazy. Maybe I just don’t like spaghetti squash enough for that madness. I like pasta in my pasta, so I usually mix in a little angel hair pasta.
Unfortunately I didn’t realize I didn’t have any actual spaghetti until after I’d cooked the squash. The husband refused to eat the squash plain, so bowtie pasta it was. It tasted fine, but it was a little…weird.
You can use any marinara sauce you want, but since the squash spends a good amount of time in the oven, I usually just make my own and let it simmer away while I get everything else ready.
Tomatoes, onions, peppers, garlic, and every Italian-themed spice I could think of when in the pot and bubbled away until it got thick and sauce-like.
So there you have it. Spaghetti squash in a nut shell. Easy, huh?
And it’s always cool when you get to play with your food. I can’t say for sure, but I’m pretty sure kids would think making spaghetti from squash is pretty awesome. I mean, I do.