Spaghetti Squash...You know you want to try it

Sooo, I have my first Shelf exam in the morning (standardized test after each rotation ends...psychiatry tomorrow), but I felt the compelling need to share with you how to make spaghetti squash.  Procrastination at it's finest.  We had it last night, and of course, I snapped a few pictures to show you how we make it!

First off: what is it?  Spaghetti squash is a squash (wow...that was descriptive), but when it's cooked, the flesh inside becomes "noodle-like."  Yes, it's in strands, and sort of has the texture of al dente pasta.  Also like pasta, it is quite tasteless, so it lends well to being topped with marinara sauce and chicken sausage (like we had last night) or butter and garlic salt, or whatever you'd like!  Full disclosure:  don't make this and expect to magically have a large bowl of pasta...it is after all still a vegetable, but it tries really, really hard to be likable.  Plus, it's really low calorie (according to my calorie calculator thing on my phone, one cup of cooked spaghetti squash has a measley 42 calories).  Guilt free!

To prepare, stab a bunch of holes in the sqaush to help it vent while cooking (or it might blow up...).  Then place on a plate and pop into the microwave.  I microwave for about 7 minutes, to soften it up.  After that time, carefully remove and using a hot pad and a large, sharp knife, cut the squash in half (sagittal plane=top to bottom).  Using a spoon, scrape out the seeds and discard.

Flip over each squash half on plate and microwave for another 5 minutes or so, depending on how thick the flesh is.  You can just leave it in the microwave for a while after it's done cooking to steam.  This will help the strands come apart better.  Be careful not to overcook the squash though, as this will cause a mushy texture and not nice spaghetti-like strands.  When you're ready to do this, carefully flip the sqaush halves over again, and using a fork, make your strands!  Put into a large bowl and mix in some garlic salt, pepper, butter, whatever you'd like to flavor it.

We topped our spaghetti squash with marinara sauce and chicken sausage.  Yum!

One caution:  The squash gets really, really hot and burns will happen if you don't use hot pads to hold it while removing the seeds or making the strands.  It's not difficult, just be careful!!

Here's to trying new things!

Amy

PS:  Lady got a haircut!  Check out the "Before and After" photos (and yes, these are the best shots I could get...she wasn't feeling photogenic that day).

Before...

After!