Yes, it’s February. And it’s not polite to complain about the weather. It’s expected. Instead, settle down for a nice bowl of warm, spaghetti squash, sprinkled with parmesan cheese and walnuts, a dash of olive oil and salt.
Without peeling or cutting, I simply put the spaghetti squash into the oven and bake it. Â Just like a pumpkin. Â The position of my knife, however, has been incorrect. Â I’ve always cut the squash lengthwise. Â This, breaks the spaghetti strands, in fact, into smaller pieces, and makes it much to difficult to remove the seeds completely. Then, you end up with stray, mushy seeds in your spaghetti, instead of nicely, toasted squash seeds. (Always roast your squash seeds seperately.)
Now, if you cut the spaghetti squash like this, it’s much easier to cut,
scrape the seeds,
eat. Bake at 350 degrees for 30-40-minutes.