How I Cook Spaghetti Squash

If you're a pasta lover (like me) but are also trying to work around a low carb diet (like me), I'm about to become your new best friend.

No joke.

Meet... spaghetti squash.

It's simple (though mildly time-consuming) to prepare for recipes, but if you're a pasta lover (like me) it's totally worth the wait.

To start out, you'll need to give your spaghetti squash a good rinse, and dry it completely.

Without slicing off the tip of your thumb (or any other finger for that matter), hack into the squash, cutting it lengthwise.  It'll be a little tough to do, so put your weight behind your knife.

Scoop out seeds, removing the squash of all stringy flesh.

Lie facedown on a foil-lined baking sheet, and bake at 400 F for 40-50 minutes (depending upon the size of the squash you may need more time).  

The exterior of the squash should give a little if you press on it (but it will be VERY hot, so don't go crazy with the pressing).

I usually allow it to cool completely (which lends to the time-consuming part of this process) before running the tines of a fork along the flesh of the squash.

At this point?

The world is your oyster!

Saute your squash with a little lemon, thyme, garlic and butter.

Add in heavy cream and parmesan for a creamy, cheesy, feel-good dinner side dish.

Brown up some ground beef and put the "spaghetti" in a spaghetti squash "pasta" bake.

See what I mean?

Spaghetti squash is versatile goodness.  And a very good friend of mine!