As much as I’d love to treat myself to four course feasts every night, most nights I’m lucky to eat dinner that isn’t frozen or out of a bag. Which is why during the week, spaghetti squash is my kind of meal: you only need one ingredient. It takes like five minutes to prep. You make it in the microwave. It’s filling enough that you feel satisfied after eating half the squash. And then you have leftovers ready for lunch the next day! Also, squash is just yummy and tastes like fall.
The one kind of annoying part is cutting the raw squash. Raw squash does not like to be cut. It’s apparently a cinch if you have a heavy-duty super-legit chef’s knife, which I, of course, do not own (yet). So there was some frenzied sawing involved… but in the end everything came out just fine and the doctors managed to successfully reattach my left pinky finger. (Kidding!)
-1 spaghetti squash
-Parmesan cheese (optional)
You will also need:
-A large, sharpened kitchen knife. Think Psycho.
-A large, microwave-safe dish (I used a glass pie dish)
Step 1: Hack open your squash, aiming for a vertical cut down the center. Scoop out seeds and stringy bits until you end up with a sort of squash canoe.
Step 2: Place half of the squash face-down in a microwaveable container. Cover with saran wrap, leaving a small section open for ventilation.
Step 3: Microwave for 7-8 minutes. The squash is done when a butter knife can slide easily into the vegetable.
Step 4: Take a moment to savor the irony and curse the universe. Of course. Now it’s easy to cut it with a #$%@ butter knife…
Step 5: Using two forks, scrape out the inside of the squash. It should come out in spaghetti-like ribbons, but if it doesn’t then shredding it a little with the forks should get it to the right consistency.
You’ll be left with something like this:
And something like this:
Sprinkle with parmesan, and enjoy!