How to Make Perfect Spaghetti Squash

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If there is one thing that I know how to make perfectly, its spaghetti squash.

Its Fall in SoCal, which to me means that there’s finally Spaghetti Squash at Trader Joe’s.

I just can’t get enough.

I’ll eat it with spinach, I’ll eat it with broccoli, I’ll eat it with butter and garlic.

I’ll eat it while I drink a beer, I’ll eat while watching the first episode of the final season of Parenthood, I’ll eat it when I get home from rock climbing with Miles tonight.

Literally, every situation is perfect for those golden strands of faux pasta .

Here are my secrets for making the perfect Spaghetti Squash, and a picture of me and Hunter in my kitchen. As you can see, I prefer to leave almost every drawer halfway open. Miles especially loves this about me.

 

How To Make Perfect Spaghetti Squash
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Ingredients
  1. 1 spaghetti squash
  2. Olive Oil
  3. S&P to taste
  4. 1/4 cup chopped parsley
Instructions
  1. Preheat oven to 400.
  2. Cut up spaghetti squash into eighths
  3. Remove seeds and slimy parts on the inside using a spoon.
  4. Fill a large lasagna pan with about 1 inch of water.
  5. Place spaghetti squash in water, rind part up like little domes.
  6. Bake for 35 mins
  7. Remove from oven and test with fork to make sure it is done. Squash should separate from rind.
  8. Let cool until you can handle squash.
  9. Using your hands, remove squash from rind (this should be fairly easy and rind should come off in one piece).
  10. Use your hands to separate strands into a large bowl.
  11. Add a drizzle of EVOO, season with a little S&P and toss in the parsley.
  12. Stir to combine everything and store in the fridge until you need it, when you can just heat it up in the microwave or in a pan on the stovetop (I like to have it for lunch almost every day with different things mixed in).
The Sea Salt http://theseasalt.com/

 

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