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So easy and yummy! I had to cook mine about 45 minutes at 360. We had it with my spaghetti sauce and a sprinkle of Parmesan cheese. It was great!! I had some leftover squash cold today with my lunch and it was really good that way as well. Thank you so much for sharing your knowledge with us!!
Outstanding! This is by far the best way I've found to prepare spaghetti squash. We only had minced garlic, so we just spread a bunch of that inside the halves, and it worked out well. Other than that minor change, we followed the recipe as written. The strands weren't mushy, and we served them with a tomato-based meat sauce. My six-year-old scarfed it right up - I may never serve regular spaghetti again! We also had a good bit left to freeze, which is always nice. Thanks so much for sharing!
This is the best way to prepare spaghetti squash. The oven roasting gives a better flavor and texture than microwaving it.
Three cheers for using the technical term "squash poop!" This is the perfect method for cooking the squash. And thanks for the tomato sauce tip. I always wondered what I was doing wrong! Here's a tip from me: If you can't safely cut through the raw squash (either due to lack or arm strength or lack of proper cutting tools) you can bake the squash right on the oven rack for thirty minutes BEFORE you cut it open and complete the rest of the cooking process. Just be sure to let it cool before you cut it open or you can seriously burn yourself.
I have made spaghetti squash many times, but when using it as a pasta substitute it always failed because it was so watery. I used to bake it rind side up because that is what all the instructions I saw online said to do. I decided to try it this way, and sprinkling the inside with salt and baking it pulp side up seems to make the squash perfect! Thank you so much for this way of preparing it! I cut the squash in half, sprinkled it with salt and pepper and garlic powder (I was too lazy to deal with real garlic), and rubbed it down with oil. I baked it at 350 for about 45 minutes, at which point there was a pool of liquid in the bowl of the squash. I poured it out and baked it another half an hour, then let it sit on the counter to cool. The sweetness of the squash went perfectly with the bite of this: http://www.food.com/recipe/creamy-sun-dried-tomato-roasted-red-pepper-and-artichoke-pasta-52282
I came upon this recipe about a month ago and have already used it countless times. The hardest part is cutting that darn squash. I use butter and olive oil to coat the insides. So versatile in so many dishes and so delicious as is. A definite keeper. Thank you!
I'm a believer - thanks for a perfect recipe! This has MUCH better flavor and texture than traditional steaming -- I'll always do it this way now. Thanks!
Thanks. Now I don't have to look it up every time I make it. Each time I would look it up it seemed to have different directions on cooking. This is perfect every time. No more yucky hard strands
Thanks! I've never attempted making it this way, always wanted to try. It really is NOT mushy doing it this way, in fact I think I could have cooked it a little longer. Or, could have scraped it all out and put it in a casserole back into the over for a bit. Everyone really enjoyed it though - simple and light. Thanks!!
I have tried spaghetti squash before and I did not like anything about it. I found myself with a few more and discovered your recipe. It is like a different product. I am a convert. Your recipe is excellent. Thank You.