Spaghetti squash is a very versatile vegetable. The way I cook it is to cut the squash in half with a sharp knife. It really doesn’t matter if it is the long way or the short way. I usually cut it the short way so it fits on the same pan as my chicken and I can cook the two together. After you cut the squash open take a spoon and scratch out the seeds and gooey stuff around them and discard. You can toss it in the compost, feed it to the wild critters, or you can separate the seeds and plant more squash – your choice.
Once the squash is cleaned out I spray coconut oil on the rims and inside the squash. Then I sprinkle the insides with whatever seasonings strike my fancy. Usually, it’s sea salt, pepper, garlic powder, onion powder, and turmeric.
If I’m making it to go with salmon I cook the squash alone on a pan in the oven set at 375 degrees F for about 35 minutes with the skin side up. You know it is done when a regular fork can pierce the yellow shell easily.
Now the fun begins! (continue reading)