Spaghetti Squash
Choose young, small spaghetti squash with skin that can be easily pierced with your fingernail. Wash the outside of the squash well.
Cut off both ends, then cut the rest of the squash up into pieces about 2 inches square.
(If your squash has noticeable seeds, be sure they are tender.)
Bring water to a boil, add salt, and add the spaghetti squash and turn heat to medium.
Simmer the spaghetti squash until it’s tender (but not mushy), about 10-15 minutes or until the squash is easily pierced with a fork.
Put cooked squash into large colander and let it drain well, for 5 minutes or more. It’s important not to rush the draining time.
After squash has drained about 5 minutes, use an old-fashioned potato masher (affiliate link) to coarsely mash the squash and let drain 2-3 minutes more.
Put spaghetti squash into a serving bowl and serve hot, with plenty of butter and salt and freshly ground pepper.
And trust me, this is not a time to skimp on the butter. I hope you try it if you get a chance!
Cut off both ends, then cut the rest of the squash up into pieces about 2 inches square.
(If your squash has noticeable seeds, be sure they are tender.)
Bring water to a boil, add salt, and add the spaghetti squash and turn heat to medium.
Simmer the spaghetti squash until it’s tender (but not mushy), about 10-15 minutes or until the squash is easily pierced with a fork.
Put cooked squash into large colander and let it drain well, for 5 minutes or more. It’s important not to rush the draining time.
After squash has drained about 5 minutes, use an old-fashioned potato masher (affiliate link) to coarsely mash the squash and let drain 2-3 minutes more.
Put spaghetti squash into a serving bowl and serve hot, with plenty of butter and salt and freshly ground pepper.
And trust me, this is not a time to skimp on the butter. I hope you try it if you get a chance!
