Ever wonder how to best cook a spaghetti squash? There are a lot of methods out there, and while some are easier than others, I prefer one of the more difficult methods of cutting it in half (the hard part) and then roasting face down. This method makes it more flavorful with a light coating of oil in the oven.
Start of by washing your spaghetti squash to make sure there is not garden dirt still clingy to it. Preheat your oven to 400 degrees.
Next, grab a cutting board and an large, sharp knife. Get ready to use all the strength you have. Start by hacking off the top stem area.
You can cut off the bottom too so that you have a nice flat base. Using your knife and muscle power, cut this big gourd down the middle. This took a lot of power, cursing and a few breaks before it finally gave way.
Next, scoop out the seeds and innards.
Brush the inside of each half with a coating of olive oil and sprinkle with salt and pepper.
Place face down on a baking sheet lined with tin foil. Roast for about 45 minutes, or until soft and steamy.
You will know it is done when you can easily puncture with a fork.
Allow to cool for about 10 minutes so you do not burn yourself.
Using a fork, scrape the inside of the spaghetti squash. The flesh naturally create long strands like spaghetti.
I love the flavor so much I can eat is straight out of the squash, but there are a lot of great ideas on ways to flavor it, like spaghetti sauce, making a feta and basil dish, or even Alfredo. Enjoy!