Ingredients:
1- 2 lb. spaghetti squash
Directions:
To Bake:
Preheat oven to 375F. Cut squash in half and remove the seeds using a spoon. Place squash in a 9″ x 13″ casserole dish and add 1/2 inch of hot water to the dish. Cover with foil and place in over for approximately 45 minutes. Squash is cooked when a fork can pierce all the way through the top shell fairly easily. Remove from the oven, drain the water, and let cook for 10-20 minutes before scraping out the squash noodles.
To Boil:
Heat a pot of water large enough to hold the whole squash.
When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.
When a fork goes easily into the flesh, the squash is done.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.
Crock Pot:
Choose a smaller spaghetti squash (unless you have an extra-large slow cooker) so that it will fit.
Add 2 cups of water to slow cooker.
Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.
My personal favorite.. Microwave:
Poke holes in your oblong shaped squash and microwave for 12 minutes
Cut it in half now that it is soft
Microwave for 5 more minutes