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Monday, November 5, 2012
I think everyone has certain vegetables that they are not as inclined to cook with... right? For me, squash is that vegetable. Although I had it growing up, it wasn't a standard vegetable in our house (I don't think my dad was a fan). Over the pass couple years, I've started integrating it in with our regular meals......and more recently I've experimented with spaghetti squash. As a winter squash, it is even better nutritionally for you than summer squashes. It's also a great substitute for pasta, and lends a hand with any carb cravings.
1. Preheat oven to 400 degrees
2. Cut the ends off your squash, and then cut it length-wise.
3. Scoop out seeds
4. Place squash on baking sheet face down and cook 45 minutes- 1 hour (depending on the oven and size of squash)
5. The squash is done! Now just "fork out" the spaghetti.
*Fewer things are more disgusting to me than overcooked squash(yuck), so I prefer mine to be a little crispy. If you overcooked yours (I've done this many times), just try again:).
* I like to add a little Parmesan to mine. Martha Stewart does this along with some rosemary and thyme here (I think I'm going to try this next).