Spaghetti squash is an awesome winter squash that you should definitely take advantage of if they’re still in your local store. They’re super easy to cook and come out in fun “spaghetti” like strands, so here’s how it’s done!
First, cut your squash in half and “gut” the insides so it’s clean, like the picture above. Then place both halfs on a pan with parchment paper, rhine side up (opposite of the picture above). Pop in the oven at 375 F for 30-40 minutes. Take out, flip over and make sure a knife can easily be inserted. Let cool, maybe 15-20 minutes (if you’re in a hurry) or until cool enough to touch (I prefer to do mine hot, so I hold the squash with my “ove-glove”). Using a fork, scrape out the insides and form a beautiful pile like the picture below. Use in any recipe (secret: next recipe on here – spaghetti squash!)