Spaghetti squash was one of the first things I ever learned how to cook as an adolescent. I can't quite remember how or where I learned this method, but it has stuck with me for about 20 years. That's how much I love this stuff.
I adore spaghetti squash for three reasons. First, it's a crazy miracle of nature (that's the scientific term). It baffles me that something can morph from a completely solid state to thousands of perfectly uniform strands when heat is applied. The second reason is the texture. It's similar enough to actual spaghetti, but has a crunchy bite that gives away its vegetableness (also the scientific term). I can easily eat a giant half in one sitting. And finally, it's so easy to make. I'm a recipe person; I rarely ever wing my cooking without one. But this is one of the rare methods that I feel completely comfortable with on my own, without the guidance of a recipe.
If you've never had spaghetti squash, or haven't mastered its preparation yet, follow along. I'll show you how!
Cut a spaghetti squash in half lengthwise using a big, sharp knife.
Scoop the seeds and strings out. I like to use my ice cream scoop, I find it's sturdier and more effective than a spoon.
Cut 1-2 tablespoons of butter into small pieces and place them in the cavity.
Cover the squash tightly with plastic wrap.
Microwave for 10 minutes. I know 10 minutes seems like a really long time, but I promise it's right. Let the squash sit in the microwave for 5 more minutes. When you take it out and remove the plastic wrap, it should look like this:
Now it's time for the fun part! Use a fork to shred the flesh into tiny spaghetti strands. This should happen easily, with very little effort on your part.
Serve with your favorite marinara sauce (here's mine) or add some extra butter and a sprinkle of cinnamon & sugar. Enjoy your new favorite veggie!