I recently tried Spaghetti Squash for the first time and it was yummy! Here are some easy steps to cook it.
Start by cutting the squash in half length wise and scoop out all the seeds.
Then put about 1″ of water in a baking pan, place the squash face down and cover the pan with foil. Bake at 425 for 45 minutes.
Then remove the foil, flip the squash over and place back in the oven for another 20 minutes until the squash is completely tender. Once tender, remove from oven and use a fork to scrape the inside. The squash should separate easily into noodle-like strands.
Below is one recipe we tried for it. One squash made enough for two different meals (side dishes) for two adults.
Surf and Turf with Lemon Butter Spaghetti Squash with Capers
Lemon Butter Spaghetti Squash with Capers
1 Spaghetti Squash (cooked as shown above)
2 Tablespoons Butter
1Tablespoon Lemon Juice
1 Teaspoon Chopped Fresh Parsley or Other Fresh Herb
1 Tablespoon Capers
Melt the butter, lemon juice and herbs together in a skillet. Add about 1.5 cups of the cooked Spaghetti Squash. Saute till lightly browned and flavorful (about 1-2 minutes). Remove from pan and add the capers.