Super Simple Spaghetti Squash

EXTREME CLOSEUP, because I apparently don’t
know how to photograph food well.

I finally got around to dealing with that spaghetti squash, yesterday. I was going to try reproducing my mom’s recipe, but between feeling a little on the lazy side, and not having all of the vegetables she included, I decided to go with something more simple – salted and peppered squash, with roasted squash seeds.

All I did was chop off the stem and bottom nub of the squashes and cut them in half lengthwise.

I’d been warned that it would be hard to do, but it was a lot easier than I’d been told. Either my knife is very sharp, or I’m stronger than I thought I am.

Anyway, I then scooped the seeds and guts into a bowl to deal with later, and drizzled olive oil on to the flesh. I spread it around with my fingers before adding salt and pepper.

I didn’t bother taking exact measurements, so I’d say add the spices “to taste”. Since I like the flavor of squash, I just added enough to give it a light coating.

Next, stick the squash, cut sides down, on a baking pan, and bake at 375 degrees for about half an hour. (Yeah, preheat the oven beforehand.)

As the squash was baking, I cleaned the seeds up, patted them dry, and put a couple aside to try growing in a container this year.

The rest, I mixed with a little olive oil and salt, then spread them on another baking sheet.

Once the timer went off, I checked the squash to be sure it was done, set it out to cool enough to handle, and lowered the oven temp to 250.

After letting the oven cool a bit, I slipped the seeds in, and set the timer for 15 minutes. It turns out that 15 minutes wasn’t quite enough time, so I’d advise baking the seeds for closer to 20-30 minutes.

While that was going, I took a fork to the squash and removed the strands. After that? I just added some spaghetti sauce. The rest is (tasty) history!

The seeds make a great popcorn substitute, since they actually taste a little like that particular snack. I think I like these types of seeds a little more than pumpkin seeds.

Next time, I might try one of the squash muffin recipes I’ve seen kicking around the Internet.

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