I don't know about you guys, but the first few times I epically failed when trying to cook a spaghetti squash - until I figured out this way to do it!
I'd like to say it's quick, but it's not. BUT it is worth it to prep 1 or 2 for a few days worth of meals!
Not to mention, it's one of the seasonal veggies right now...so they're everywhere!
Preheat oven to 375 degrees.
Submerge whole spaghetti squash in boiling water.
Let it cook until it gets tender.
**believe me, you want to do this to avoid slicing your fingers off!*
Once squash skin is cut-able, slice it widthwise into 1" sections.
Core out the seeds in the middle.
Place rings on cookie sheet.
Cook for 40 minutes.
(and don't forget about it like I did...thus some burnt strands!)
Once cooked, let cool for 15 minutes.
Peel away skin and begin separating strands.
Prepare your favorite pasta dish, but enjoy the low carb, high nutrient benefits!
Seriously, this is kind of annoying to do...no lie. BUT there's a really sweet taste to spaghetti squash that I love. You can make a ton of different dishes, all with different tastes and have them turn out amazing! Be sure to check back for future posts *HINT next week!* for recipes with this!
Just a 29 year old fitness loving, simple food eating, guitar playing, wine drinking, #MomBoss of 2. Inspiring the shit out of other women to BE MORE. ✌️