18 April 2014

spaghetti squash

One of my favorite comfort foods is spaghetti...the warmth and cheese and texture all together, not to mention the nostalgia of relaxed childhood dinners or babysitting my brothers. And then my body broke and stopped processing processed foods. But! Earlier this year I discovered the wonders of spaghetti squash and haven't looked back. I'm still searching for a better way to cook it, but this is what I've got so far. It's wonderful slathered over with freshly-made tomato sauce and Parmesan cheese, but it's also really great over a soup you need to change up because you've been eating it for a week straight (What? College life?).

While spaghetti tends to be more of an autumn food, it has been wonderful in these last hectic weeks of my undergraduate education (!!!). It takes very little preparation (just poke it with a knife), very little tending (turn it once), very little time (unless you stab yourself...that complicates things), and provides three or more meals (depending on how hungry you are). 


preheat oven to 375 F.

1 spaghetti squash

be sure there aren't any stickers on your squash
puncture through the rind all the way around with a knife
place on a cookie sheet
bake for 30 minutes
turn over
bake another 30 minutes
let cool
cut open
remove seeds
remove spaghetti strings with a fork
eat and store as you would spaghetti

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