My Adventure with Spaghetti Squash

I love trying new recipes. I like the adventure in it, the unknown, and the challenge. While I was at the grocery store on Sunday, I saw this:

I thought to myself, this could be fun. I brought it home and hubs enjoyed pretending it was a football and I kindly told him to stop because this was going to be dinner one day this week. My mom has made spaghetti squash before, but I have never made it myself and I thought it would be a fun way to spice up our weekly menu.

I found this recipe and was so excited to get off work to start cooking. First, the recipe says to pierce the squash all over with a pairing knife to let the baby breathe while baking:

Done. Then cook in the oven on 375 degrees for one hour. That's a lonng time, but hey, why not. After it gets out of the oven, let cool for 10 minutes. Seriously, do wait. Ask me why I know.

Next, slice the squash in half:

Okay, I got this! Wait, I don't see the "spaghetti"! Patience. Rake out all of the seeds (there are a lot in there, so make sure you get them all).

Don't judge my much loved baking sheet.

Now is the fun part! In a skillet, saute butter and garlic. Oh, I can still smell it now. So good.Take a fork and rake out the spaghetti and prepare to be amazed.

There's a ton in there! Mix around with the butter and garlic and let cook while salting to taste.

I added parsley, green onion, and Parmesan cheese as well as some garlic salt in lieu of plain salt. I grilled some lovely chicken and sliced it and served the chicken over the spaghetti squash like it was "real spaghetti".

Dinner served! Hubs approved and I could eat this meal every day. So much flavor and so healthy!I'm pretty sure I will now be referring spaghetti squash as "real spaghetti" for now on. Who needs noodles when you have a veggie that tastes like it but better?

To trying to recipes,
Tera