This is a magical squash.

Slice it in half down the long side using your sharpest knife. Put the two halves open side down in an oven proof dish and fill it with water one inch (2-3 cm) up the sides. Bake the spaghetti squash for 35-40 min at 350F/175C until you can poke a knife through the skin. Let it cool a bit and when you can handle the heat, grab a fork and start scraping the spaghetti strings off the sides. Magical. You can top it anyway you would a regular spaghetti dish. I simply added a bit of  butter, a drizzle of olive oil, grated some parmesan on top, then sprinkled with freshly ground pepper and flaky sea salt.

2 thoughts on “Spaghetti Squash

  1. Hej Birthe
    Så må jeg hellere spise den et par gange endnu, mens den er til at få fat i! Spaghetti squash er mild i smagen og lidt sprød i bidet, selv efter bagning. Smagen er svær at beskrive, men forestil dig en blanding mellem butternut squash og zucchini, så nærmer du dig. Tak fordi du kigger med 🙂

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