Spaghetti Squash, Shmaghetti Squash

Hey, guys.

*shuffles feet, looks at ground*

Didja... miss me?

*crickets*

Well... whatevs. I missed you suckers.

So I'm back. And I've made you dinner. Alright... fine, I'll be straight with you: I made myself dinner. And I took pictures of it for you.

So what are we am I having?

only Spaghetti Squash!

I forgot to take a picture of the whole squash, but you can probably imagine what it looked like. Annnnd... you can probably imagine the epic struggle that took place when I had to cut that squash in half lengthwise...

I grunted. I strained. I took breaks. I might have even broken a sweat. I don't remember now.

Anyway, this is what I came up with.


Two halves. One gutted, one not. For comparison purposes.

Now, I first thought "this is will be my first and last experience making my own spaghetti squash" when trying to cut the damn thing. The second time I thought that was when I cracked it open and caught sight of what looked an awful lot like pumpkin gunk. Ew.

Luckily it's much easier to rid spaghetti squash of their gunk than it is pumpkins.


Once gutted, the spaghetti squash halves got the spa treatment with some olive oil, salt, pepper and a 350 degree oven.


See how handy I am with a knife? Take note. I had A LOT of control of what was going on with that knife.

*over-dramatic eye roll*


After about 30 minutes, the squash looked like this. Almost falling apart into its spaghetti-ness. I took a fork to it, dumped it into a bowl with a bit of butter (alright, it was vegan "buttery spread" but it worked), parmesan cheese, and bit more salt and pepper.


It was... so delicious.

I do think it was bit overcooked, because I've had spaghetti squash that was firmer. So... ugh... I guess I will have to make another date with the knife in the near future.

This next time, though, I'm going to send out a text to let someone know that I'm taking my life in my own hands. Just in cases.