Spaghetti Squash (quick and Easy)

When I first saw the spaghetti squash staring at me at the supermarket, I was intimidated, but with a few steps - I found a new favorite meal. (very easy - and very good).

Items needed to cook a spaghetti squash in the oven:

- pan large enough for two halves of the squash to sit
- aluminum foil (for easy cleanup)
- spaghetti squash
- knife (heavy duty chef's knife or cleaver)
- cutting board
- oil, salt, and pepper

This is the hardest part.

The squash has a tough skin and the meaty part is dense, so it does take some effort to split top to bottom.

Take a spoon and clean out the seeds.  You can set these aside to roast like pumpkin seeds later if you wish.

I rinsed the shells, and salt and peppered the  fleshy side.

In the pan, I put a little bit of oil (olive or vegetable) and put the squash cut side down, moving around the coat the bottom of the gourd.

I then took a fork and pierced the rind with a bunch of holes to allow for steam to escape once it is in the oven.

Preheat an oven for 375 degrees.

Put the squash in the center of the oven and bake for 40-45 minutes (mine took 45 minutes.  I checked it after 40 and put it in for another 5).

wait.

WARNING:  The squash will be HOT.

Be careful - I let mine cool for a few minutes, but they still held their temp.

Take the shell out and rake a fork back and forth, pulling the strands of flesh out.  You will be amazed at the amount of "noodles" from one squash.

I emptied out both shells into a dish.

All said and done - I probably have 4 meals worth of noodles.  I enjoyed mine with some tomatoes, but salt & butter would be great.

Enjoy.