In the final weeks of our CSA we were getting tons of squashes, one of which was spaghetti squash, the flesh of which basically turns into spaghetti when you start scraping it out. With this, I let Nick be the guinea pig and figure out how to make this squash into a meal. Using the ever popular Gojee, Nick found a recipe for "Mexi Squash" from the Sprouted Kitchen.
To being, Nick cut the squash in half, pulled out the seeds, placed the halves face down on a baking sheet and put it in a 375 degree oven for about 50 minutes. Once tender, he allowed the squash to cool a bit.
|Cooling Roasted Squash|
|Scraping out the spaghetti|
|Some Seasoned Raw Chicken|