Bang For Your Buck Spaghetti Squash Recipes

Steps:

• Preheat oven to 450.
• Wash and remove stickers from spaghetti squash.
• Cut the squash in half. (Be careful spaghetti squash can be very hard)
• Remove seeds from the middle of each half.
• Put water in pan large enough to hold the 2 halves of the squash inside facing down. I usually use 8x11.
• Place squash in pan inside facing down.
• Bake for 1 - 2 hours depending on size of squash. When squash is ready the top of the squash skin should be browned and slightly brittle. When you touch the top of the squash with a fork the skin should give little resistance.
• After you remove from oven let cool for 10 - 20 minutes.
• When cool pierce top of spaghetti squash skin with fork and peel away. All of the skin should easily peel away from the squash's interior. (Make sure and watch out for steam)
• After skin is peeled move halves to bowl and shred with 2 forks until it has a spaghetti like consistency.

Steps:

• Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
• Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
• Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.