Let’s be real: there’s really nothing remarkable about spaghetti squash other than its spaghetti-ness. And even the spaghetti-ness is a little bit of a stretch—the people who say things like, “It tastes just like pasta, you’d never know it’s squash!” are lying to themselves, to you, and to the world. But spaghetti squash is a great source of beta carotene and its mild flavor means that, like pasta, it pairs well with virtually anything you add to it.
The worst part about spaghetti squash—and winter squash in general—is cutting it. I find it to be almost impossible. So for those of you who, like me, are of weak constitution, I present to you:
How to Bake a Whole Spaghetti Squash
1. Preheat your oven to 400ºF and line a baking sheet with parchment paper or foil. You can do this!
2. Wash your spaghetti squash and poke some holes in it with a fork. Poke lots of holes in it! Go to town!
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