Why don’t kids like vegetables?
They are so cool. They come in bright colors and amazing shapes.
Okay, some of them are a big frightening, but if you think kids are scared of gross-looking food, you haven’t eaten with any second-grade boys lately (this is much more impressive than, say, mashed potatoes with ketchup and chocolate milk).
And spaghetti squash is downright magical.
Put a seed in the ground, and it turns into a big yellow squash.
Put the squash in the oven, and it turns into noodles.
It’s right up there with Jack’s beanstalk and the goose that laid golden eggs.
How to Cook a Spaghetti Squash
Before you cook your squash, grab something sharp and poke several holes in it.
(Your brain may explode when you encounter this thing’s glorious innards. But if your squash explodes in the oven, you won’t have the chance.)
Place the squash on an oven rack and bake for about one hour at 375°F (190°C).
You can check for doneness by poking the squash again. A fork should slide in easily when it’s fully cooked.
Let the squash rest a few minutes. Then carefully remove the stem end.
Slice the squash open lengthwise. Breathtaking!
Take a moment to remove the seeds and bright goop (but don’t throw the yellow flesh).
Now you can fully experience the wonders of spaghetti squash.
Take a fork and gently stroke the inside flesh. Watch it come away from the skin in perfect noodles. Ask where this incredible vegetable has been all your life.
That’s it. Keep scooping out the magical squash noodles until the skin is empty and bare.
Dress your squash up however you please. I topped it with my favorite lentil spaghetti sauce for one of the best dinners I’ve ever had.
The vegetable is awesome.
Plant one. Buy one. Ask your fairy godmother for one.
You’ll see what I mean.
By the way, it’s Squash Month for the October Monthly Mingle at Cookin’ Canuck. Keep an eye out for the fantastic squash dishes that will be appearing!
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