Spaghetti Squash: Prep

Spaghetti Squash with onions, peas, parsley, Parmesan and thyme.  Yum.

Spaghetti Squash, like most fall and winter squash, makes me so nervous to prep.  I think I mentioned this in my post about Butternut Squash, but I really do fear that I am going to hurt myself with a knife trying to cut it open.  Well there's a solution to avoid injury, and it couldn't be easier.

Equipment You Will Need:

• Baking/Cookie sheet large enough to hold your squash
• Knife

Ingredients:

• Spaghetti Squash, as many as you want to make and that will fit in your oven

Spaghetti (squash) and meatballs

 Directions:

• Preheat your oven to 350
• Put your Spaghetti Squash on your cookie sheet
• Finish waiting for your oven to heat...think of your grandma saying "a watch pot never boils"
• Put the squash on the cookie sheet, and then into the oven and close the door
• Let the squash bake for 45-60 minutes depending on the size, rotating it every 15 minutes or so, 16 minute rotation cycles won't ruin it
• When it feels like it's softened slightly, you can just push on it with an oven mit, it's done!  The skin will also brown a little
• Let it cool, and then slice it half length wise.  Scoop out the seeds, and fork out the "spaghetti"
• Use however your recipe calls for prepared spaghetti squash. 
• Way.  Too.  Easy.

Spaghetti Squash with pancetta, leeks and mushrooms