First you need to get your spaghetti squash cooking. Depending on how quick you want it to be done, choose one of the following ways:
1. Oven: (Halved) Cut squash half (carefully!!) and place cut sides down on a baking tray. Cook at 450 degrees for 30-40 minutes or until tender. Gently flake apart with a fork to get “spaghetti”.
2. Oven: (Whole) Pierce squash with a knife (like you would a potato so it doesn’t explode….now that would be a mess!). Cook at 450 degrees for about 60 minutes or until tender. Cut in half after slightly cooled and gently flake “spaghetti” apart with a fork.
3. Stove top: (Whole) Pierce squash with a knife. Place in boiling water and reduce to a simmer for 20-30 minutes or until tender. Cut in half (when able to handle without burning yourself) and flake “spaghetti” apart with a fork.
4. Crock pot: (Whole) Pierce squash with a knife. Put in crock pot with a cup of water. Leave on low all day ~ 8 hours. Cut in half and flake apart with a fork to get “spaghetti”.
I cooked mine using method number 1. Here’s what it looked like when I was done cooking it. You can see my fork marks to see if it was tender yet.
Flake apart with a fork.
Here’s what it looks like all scraped out.
Spaghetti Squash Spaghetti
1 lb hamburger (or 2-3 cups veggies)
1 jar spaghetti sauce or 3-4 cups homemade sauce
1 spaghetti squash, cooked (see above)
Brown hamburger. Add sauce and heat through.
Serve over spaghetti squash like you would spaghetti.
Meatless Option: Use cooked veggies in the sauce instead of hamburger.