Okay so I went to the farmers market the other week with my mom when I came home for the weekend. I was so excited because they had all of these fresh fruits, vegetables, herbs and eggs, then I realized... I have to back to college... sweet. There wouldn't really be enough time for me and my roommate to eat the majority of what I got before it went it went bad, so I decided to only take home a few things. The spaghetti squash was one of them. Not gonna lie it sat in my cabinet for a while because I didn't really know what to do with it, plus I kinda forgot about it when I got busy. BUT I saw it sitting there yesterday and I thought.... it was time. This squash needs to be cooked, and I'm SO glad I did because it turned out better and easier than I expected.
This may be one of the easiest recipes to cook in the microwave. The best way to cut the squash it to lay the squash on its side, take a large smooth knife, stick it all the way through the middle (you'll cut length wise), then put a towel over the back of the knife and push down. Then, do the same to the other half of the squash. DO NOT try to cut this from the top (aka the part where the stem is) you will 99% hurt yourself trying.
When it's done in the microwave, do not be like me and actually let the squash cool. I got a little too excited and burned the hell out of my hand trying to touch it.
This is what it should look like after you've taken a fork and scraped some of the "spaghetti" out.
Servings: 4
Prep time: 5 min
Cook time: 10 min.
Ingredients
1 spaghetti squash
1/2 cup water, divided
sea salt & pepper
herbs and spices of your choice
I used: turmeric, nutritional yeast (for cheesy flavor), and Simply Organic's garlic n' herb seasoning
Steps
Cut squash in half lengthwise; do not cut from the top, lay squash on its side (see specific cutting tips above)
Scoop out the seeds of both halves.
Cut one half of the spaghetti squash in a glass microwaveable dish with 1/4 cup water and microwave on medium-high for 10 minutes.
Let stand in the microwave to cool off for 2 min, take out and scrape the sides of the squash until you get all the spaghetti like pieces out. Repeat for the other half.
Put half in a bowl and add the toppings right then, or store in a container for later.