I’ve mentioned before that I have had trouble cooking spaghetti squash. It always came out too crunchy to really enjoy. I cooked it longer this time, and it definitely came out better. It was still a little bit crunchy, but not so much that you’d notice if you weren’t paying attention. It had a nice texture. I think part of my enjoyment also had to do with the fact that I stopped expecting the squash to taste like actual spaghetti. There are a billion ways to season spaghetti squash, but this way is really tasty.
To cook your squash, cut it in half, and scoop out the seeds. Place the squash cut-side down in a microwave-safe dish. Put a little bit of water in the dish so the squash can steam, and cover it with plastic wrap. Microwave the squash for 15 minutes or until you can easily pierce the skin. Then, scoop out the flesh into a bowl. At this point, the flesh will naturally turn into spaghetti-like strands. Season your squash with olive oil, salt, lots of pepper, grated parmesan cheese, and plenty of lemon juice. There are no specific amounts you need, just enough so that it tastes amazing to you. Mix everything together well, and enjoy this surprisingly delicious side dish!
This recipe was inspired by Rachael Ray.