How NOT To Cook A Spaghetti Squash

I have been given permission to share a story about a girl.

And her spaghetti squash.

This particular girl loves spaghetti squash, just like her momma.

She watched  her momma cook spaghetti squash a hundred times.

When she moved out into the world, she began cooking it herself.  Just like her momma did.

One day, something went terribly wrong during the cooking process.

*WARNING*….the following picture is NOT for the faint of heart.

You may want to cover your eyes, and then just kind of peek through your fingers.

                                                               I think it’s done.

Lucky for the girl, she lives in a condo with cathedral ceilings. 

Because, I…uh….I mean, her mom did this very same thing one time, and the squash blew all over the ceiling.
And the light fixture.
And the stove. 
And the floor.
Oh, and it was in her hair, too.  Isn’t that special?

So, my dear friends don’t be like us…ahem…I mean this girl and her momma.

                                                      Microwave Spaghetti Squash
You really can cook a spaghetti squash in the microwave.

Just make sure that you poke like 527 holes in it with a fork.

Then, cook it for 10 to 12 minutes.  I usually cook for 5 minutes, then turn it, and cook for 5 more.  At this point, if it’s not done, I just go in 2 minute intervals
When the outside is soft, it’s done.

But be careful because it’s a thin line between done and TOO DONE, as shown in the above picture.
I advise you to walk that line very, very carefully.

Let it sit for 5 minutes, then cut in half (lengthwise).  Be careful here…it is super hot, inside and out.
Scoop out the seeds and the pulp.
(I just have to share this…I typed poop instead of pulp. But thankfully, I caught it.)
Then, fork the squash from the skin and viola…spaghetti squash.

If you are not a gambler, and really don’t like living on the edge, you can bake the squash.

                                                          Baked Spaghetti Squash

Cut the squash in half (lenthwise). 
Scoop out the seeds and…pulp.
Bake rind side up 30 to 40 minutes, at 375 degrees.
Then fork the squash strands from the skin.

The squash is delicious with just butter and plenty of salt and pepper.
Or you can drown it spaghetti sauce.

I know there are other ways to cook and serve spaghetti squash, what’s your favorite?




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