I hate squash. I won't die if I ate it, but it is just about the last vegetable I'll reach for...except spaghetti squash. This is a magic vegetable that yields thin crunchy strands rather than the mush that regular squash gives you. And it can be seasoned wonderfully.
Here is how I do mine - and please excuse the iPhone images...it was handy. I microwave it about 3 minutes to soften it for the knife. When cut in half (be carefull) you'll spoon out the seeds and fiber.
Then I place a half in a pan with about an inch of water and microwave about 5 minutes (time may vary depending on squash size, and the microwave you use - the shell will soften when done). In the winter I'll use the oven...adds warmth to the kitchen, but in spring I turn to the microwave to get it done quick.
When the little bell goes off, I use a towel to hold the squash half (Start the other half and you'll be done in no time) and spoon out that wonderful "spaghetti." While it's hot, I'll add butter (big gob!), and brown sugar (couple spoonfuls). Final touch...a couple dashes of sea salt. Yum.
Special thanks to Brandon and Brandi of Bella Pop who encouraged me to start posting all that cooking I love to do!
