stab spaghetti squash repeatedly with overly sharp object
olive oil on bake pan
bake at 350 for an hour and 40 minutes.. turning every 30
cook till “softish”
open and remove from skin
eat with yummy tomato sauce and parmesean cheese
shovel in mouth with fork
smile when belly is full
Yeah, that’s really it with spaghetti squash.
I recommend omitting the tomato sauce, and the addition of butters and salts, yum!
Or you could invite me over to dinner and i’ll show you how I do it.
^^
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erisian reply on January 8th, 2009 @ 10:53 am:
yum!
that would be good!
we should find some time to get together for a meal, would be nice to see you now that you are back inthe states
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If you chop said squash in half and drop that sucker in boiling water you can have it cooked in about 30 minutes. It ends up being a bit damp though.
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erisian reply on January 8th, 2009 @ 10:54 am:
mm. hadnt thought about that.
was my first time cooking one, so i just did it how Jenn does.
does it retain its sweetness when boiled?
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I always thought so. Like I said the only downside was the sogginess. But the time savings were always worth it in my opinion. I’ve baked it too, but it just takes so dang long. And being single I generally don’t need to cook the whole thing in one go. So I chop it, boil it and save the other half for next time.
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