Everyone seems to have a different way to cook spaghetti squash. Personally, I like to let it bake a long time, so the insides get all caramelized and sweet.
1. Poke a few holes into the squash with a knife, then cut in half and place the halves right-side-up on a piece of tin foil.
2. Bake the squash in a (not pre-heated) 405-degree oven for about 1 hour (more for a giant squash), then microwave for 2-3 minutes if desired (I always do this).
3. Scoop out the insides. If you want it even more caramelized, mix with salt and spices, and put under the broiler for a little while. Otherwise, just eat it with whatever sauce you want (or just plain). Note: bigger squashes usually yield a sweeter result.
What to do with all of this yellow deliciousness?
Like a lot of other bloggers, I love spaghetti squash topped with tomato sauce, mixed with chili, thrown into a stir fry, and even eaten plain. Better than all that, though, is…
Betty Spaghetti Squash-and-Beans!
Layer some spaghetti squash onto a plate, top with beans (like Amy’s baked beans), and mix together so the sauce gets all over the spaghetti squash. It’s so easy, and it tastes great either hot or cold. You can even melt some shredded vegan cheese over the top if you’d like.
Below, my simple meal (2 cups squash, 1 cup beans, and some amazing roasted asparagus on the side)
I’ve been on a roasted-asparagus kick lately. They’re so yummy, simply seasoned with garlic salt and a little olive oil. (My other favorite way to eat them is roasted with olive oil and then drizzled with balsamic vinegar after they come out of the oven.)