Spaghetti squash... you are a weird vegetable... people say to sub you for pasta and that you'll never know the difference. I was skeptical... really people... this is going to taste like I'm eating a big bowl of veggies... NOT pasta. Normally I'm in for trying any recipe once, but for some reason I never felt the need to give this one a go. Until last week.
John is actually the one who wanted to try this... wait... John who hates squash... wants to eat spaghetti squash for dinner... Who are you and what have you done with my husband?? I informed him that he wasn't going to like it, and neither was I, but I'd make it for us anyway... and then there would be cereal for dinner once we decided we did indeed hate it.
It actually tasted good. No it didn't taste like spaghetti, but it had the feel of it, which kinda tricked my brain... I never said I was the sharpest knife in the block. I think the copious amounts of diavola red sauce might have helped though... I mean cover anything in that sauce and it's going to taste good.
So thank you long time work out buddy Krissy for convincing John to try this... and in return making me try it!
Simple and easy to make: Pierce the squash with a sharp knife and bake it for 1 hour on 350 – take it out, let it cool, cut in half, scoop out the seeds and it comes out like angel hair pasta! Add your favorite pasta toppings and chow!
UPDATE: For those short on time:
Renee in Syracuse said...
I make this often, it's my go to diet item in the fall. I typically make the squash in the microwave for a QUICK side. Cut in 1/2 length wise, clean it, invert it in a bake dish with little water on bottom to help steam it and cook till fork tender. Also good with a little fresh grated romano on top!