As far as I can tell, there are two schools of thought on spaghetti squash. One theory is that since it looks like spaghetti, it should be served like spaghetti, with traditional pasta sauce. FYI, the people who think that are on weird low-carb diets and are just plain wrong. The second theory is that even though it looks like spaghetti, it still tastes like any other kind of squash, and should be prepared and served like a vegetable. Guess which side I’m on?
This is less a “recipe” and more of a “how to” for spaghetti squash. And honestly, I should probably start varying it up, because I only eat squash one way. Steamed in the microwave, with a little butter, salt, and parmesan cheese. Intensely delicious.
1 small spaghetti squash (about 2 lbs)
1 tbsp butter
1 tsp salt
1/4 cup parmesan cheese
1. With a large knife, puncture squash on all sides.
2. Place squash in a microwave-safe bowl filled with 1/4 cup water. Microwave on high for 6 minutes.
3. Remove squash from microwave. Slice in half.
4. Place squash halves back in the bowl, skin-side down. Place 1/2 tbsp of butter in each half. Microwave for 5 more minutes.
5. Remove squash from microwave and let cook for 3-5 minutes. With a fork, scrape the inside of the squash until spaghetti-like strands come away. Scrape the strands into a serving bowl.
6. Add salt to squash, and toss. Sprinkle with parmesan cheese, and serve.