Spaghetti Squash Spaghetti


Note: pictured spaghetti is shown with beanballs atop it. For beanball recipe, see Beanball Subs.

1 spaghetti squash
2 zucchinis
1 big jar store bought pasta sauce of choice, or homemade batch

Two options for cooking spaghetti squash: microwave or oven. Both taste the same.

Microwave: Microwave the squash for 3 minutes, let it cool enough to handle, then cut in half the long way, making two “boats”. Remove guts and seeds with a big spoon or ice cream scoop. Fill a large plate with about ¼’’ water, and place both halves, cut side down, in the water. Microwave for about 8 more minutes. Let cool, then remove strands by raking the meat with a fork until you reach the outer skin.

Oven: Bake whole at 375* for 1 hour. Let it cool enough to handle, then half it, gut it, and remove strands with a fork.

Note: You could microwave spaghetti squash whole (about 12 minutes), or bake it in halves (about 40 minutes, cut side down) – I just prefer doing the opposite, as I wrote above.

Cut both ends off the zucchinis, but don’t bother to remove the skin. Shred the zucchinis in the food processor to create strands. Cook this in a medium-sized pan with cooking oil over medium-high heat for 10 minutes, until tender. Toss in the strands of spaghetti squash, which are already cooked – so just cook until reheated. Add sauce, heat through, and enjoy!

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