I found a recipe where I cut the spaghetti squash in half, removed all the insides, and baked for 45 minutes with the cut side down. I can't remember the temperature but I want to say it was around 375.
I can't describe what it tastes like but I love it!
Chop in half, pierce the skin multiple times with a fork. Place both halves in a casserole dish or glass 9x13 pan, add ~1/2 cup of water for moisture.
You can microwave it until soft (start with 10 minutes, then go by shorter increments depending on how powerful your microwave is) or set it in the oven to steam. I have also poked at slow cooking it, but I usually want my spaghetti squash right away. ;)
Once it's cooked, you can scoop out the innards, serve with a light marinara or pasta sauce, and you're good!
Fitness Minutes: (1,362)
6 8/23/12 11:10 A
I will take it, pierce it in a few places and put it whole in the crock pot on low all day with just alittle water in the bottom. When I get home, i cut it open length wise and scoop it out. I will either mix it with some frozen veggies and maybe some of the philadelphia cream cheese cooking things or just add a little parm. cheese and spaghetti sauce to it. You can also cut it lengh wise and place it face down on a cookie sheet and cook it on 425 for about an hour and then scoop it out too.
Fitness Minutes: (11,119)
8/23/12 7:23 A
How do I cook it?
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