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 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.
- 1 spaghetti squash
- Olive Oil
- S&P to taste
- 1/2 cup chopped parsley
- Preheat oven to 400.
- Cut up spaghetti squash into eighths
- Remove seeds and slimy parts on the inside using a spoon.
- Fill a large lasagna pan with about 1 inch of water.
- Place spaghetti squash in water, rind part down.
- Bake for 35 mins
- Remove from oven and test with fork to make sure it is done. Squash should separate from rind.
- Let cool until you can handle squash.
- Using your hands, remove squash from rind (this should be fairly easy and rind should come off in one piece).
- Use your hands to separate strands into a large bowl.
- Add a drizzle of EVOO, season with a little S&P and toss in the parsley.
- 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).