Oh my gosh…Michael Bacon came over to my house for lunch last week. I made potato soup and I made this spaghetti squash because I’ve always wanted to try spaghetti squash and I just haven’t gotten around to it till this past week. A special thanks to the Baconator for being such a good sport and hanging out that afternoon helping me cook and talking about stuff and trying a new food with me. You’re okay, Bacon. Anyway, the spaghetti squash was pretty easy to make. After Miss Karen Bontrager posted about making it I felt a renewed sense of squashy adventure and felt some surprise that it was so simple to cook. I just basically baked it and slapped some sauce on it. I didn’t try anything too fancy this first time around. It tasted just as good as everyone has said. So similar to a crunchy spaghetti that I was rather shocked (much to Michael Bacon’s amusement). So without further ado (or further insulting Michael Bacon, even though it’s fun) the “recipe” is below:
Spaghetti Squash with Sauce
1-2 spaghetti squash
1 jar of spaghetti sauce (or homemade spaghetti sauce)
1. Preheat the oven to 375 F.
2. Cut the spaghetti squash in half long-ways.
3. Take out the seeds and pulp in the middle.
4. Using a brush, spoon or finger, coat the exposed flesh in olive oil and place flesh side down on a baking sheet.
5. Bake the spaghetti squash in the oven till you can pierce the tough outer rind with a fork.
6. Remove the spaghetti squash from the oven and let it cool for 5 minutes.
7. Using a fork, remove the flesh from the shell. It’ll rip out pretty easily and look just like spaghetti.
8. Cover with sauce and whatever toppings just like a normal spaghetti.