Perfect Fall Spaghetti Squash

I finally attempted spaghetti squash and have completed a delicious recipe with all 10 fingers in tact.

All you’ll need for this is 1 spaghetti squash, 1 freaking large knife, and Grey’s Anatomy steady surgeon hands.

Spaghetti Squash Pasta

  • 1 spaghetti squash
  • TOmato sauce
  • broccoli
  • spinach
Take a sharp, large knife and chop the spaghetti squash down the center, lengthwise. This is incredibly difficult so be careful! If you don’t think you’ll be able to do it without chopping off a digit (this recipe is good but not worth an opposable thumb), throw the full spaghetti squash into the oven for 20 minutes at 350 until it’s a little softer.
Once cut in half, spray a baking tray with olive oil and place the squash face down. Throw in the oven at 350 degrees for 40 minutes. (my oven is a little old so I bumped that baby up to 400).
I finally took it out after 40 minutes and used a fork to make sure that it was ready by pressing on the outside. It should be pretty soft.
Take the squash out of the oven and let cool for a few minutes. Grab a knife and start scraping out the insides! It should come out easily.
Since the squash was still warm I placed it all in a bowl with spinach and steamed broccoli and topped with some tomato sauce for a perfect pasta dish!


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