The Natural Spaghetti Noodle
Preparing spaghetti squash noodles takes some time and a little bit of strength but it is so worth it!
Here's how it's done.
Baking Dish or Stoneware Dish
1. Preheat oven 375 degrees.
2. Using your chef's knife, slice open spaghetti squash lengthwise. I suggest buying the smallest squash you can find because cutting them in half can be difficult. Please be careful. If your knife gets stuck. Position it so when trying to take the knife out the blade is facing away from you. You can get to a point when you've cut so much you can rip the halves apart.
3. Scoop seeds out with a big spoon.
The final product should look something like this.
4. Place open ends facing down on stoneware dish (you don't need oil for this) or if using a baking pan spread a thin layer of grapeseed oil first and then place the halves open face down.
As you can see I use this stoneware dish A LOT.
5. Bake at 375 for 45 minutes. This is going to depend on the size of your squash. The smallest I've found bakes at least 30 min. So start with 30 min and check it kinda like they check cupcakes, instead of a toothpick you will be using a fork. It's done when you can poke your fork through the skin. You may want to take out of the oven and see if you can scrap the outer edges easily. It's not a big deal to take in and out of the oven.
This checking part can be tricky because if it's overcooked you will have mushy strings. Even if you overcook it's still good and it will most likely just take you one trial run to figure out the right timing.
6. Take out of oven and let cool before you handle. Then using a fork tear out your spaghetti strings!
See not so bad!
I don't think there is any reason not to have spaghetti squash for Italian dinner night every week! Just change up the marinara or cream sauce!