Last weekend I picked up a spaghetti squash, figuring I'd come up with something when it came time for dinner. The little blue sticker on the squash gave simple instructions for cooking. Since I'd never actually cooked or eaten it before, I thought it would be a good idea to just keep it simple.
Cut it open, scoop out all the insides.
Place face down in a half inch of water. Bake for 12 minutes at 400 degrees.
Pull with a fork to remove the "spaghetti" strands.
The verdict -- wrong. Big wrong. It does not stand alone as a side dish with butter, salt and pepper as the directions imply. (Hence, no picture.) It tasted like the mushy inside of a raw pumpkin. (Which I've actually tasted, due to a week-long "pumpkin math" project with some 5-year-olds.)
A certain man in my house actually said, "Is it done?" and then, "I'd be ok if we never had this again."
I really want to like this squash! So, readers -- I'm enlisitng your help! I've found a few recipes out there, but I'm nervous. One of our staff writers wrote about a Gorganzola Spaghetti Squash last year and I think I'll have to give it a try. Gorganzola makes everything decadent, right?
Any other spaghetti squash recipes I should bookmark?