Years ago, when the Adkins diet was a popular trend, all my friends were frequently making spaghetti squash. I always wanted to taste it it but finding this squash in the supermarket always seemed a mystery. Where was this secret squash?
Then in the farmer’s market in Santa Monica this weekend…there it was —spaghetti squash. My search was over. And the discovery was perfect timing because my mom was visiting me from Texas and she had actually cooked spaghetti squash before. I was grateful because something about this enormous squash seemed a little intimidating. Having my mom as a teammate seemed a little more doable.
So we took our dirty vegetable home and boy was it dirty.
Straight from the ground, to the farmer’s market it was still covered in lots of dirt.
We scrubbed it down and started preparations by preheating the oven to 375 degrees.
For such an intimidating thing, it was actually very easy to make.
Just poke holes all over the squash with a long knife. This is very IMPORTANT because it stops the squash from exploding –so please poke away! 🙂
Then place squash in a large pan in the oven. We put 1/2 inch of water at the bottom of the pan. I’m not sure if the water was necessary but it is the way mom had done it in the past so better safe than sorry. We also covered the bottom of the pan with tin foil. Again, probably not necessary but I did that because I like to help keep my pans clean.
Time to bake!
Bake for 1 hour at 375. Or until done. To tell if it is done, insert a knife. If the knife goes in easy and smooth, done! If not, continue cooking for 10 minutes longer until knife slides in easily.
When complete, take out of oven and let cool for a few minutes. Then cut in half.
Clean out the seeds and a small bit of pulp. The pulp stuff is hard to distinguish from the spaghetti strands but it is slimier and not as firm.
Once you clean out the pulp and seeds, all you have left is noodles!
But that’s not all. Keep scraping the sides for more noodles. It is possible to scrape all the way to the outer skin like this:
There is a ton of spaghetti in one squash! Oodles of noodles! Seriously, our squash had enough noodles to serve 8-10 people. You can split it up into meals and refrigerate or freeze the leftovers.
I anticipated t the noodles would be squishy but they were actually al dente. We ate ours with a little olive oil, sea salt and cracked black pepper and served with grilled chicken. It was simple and delicious. Thanks for the help mom!