It’s fall, which means my supermarket is filled with cheap varieties of squash. Spaghetti squash is kind of strange. But it’s also healthy, versatile, easy, and tasty.
The best way to extract the stringy-insides is to bake it first. I cut it in half, seasoned it with sprinkles of salt, pepper, and olive oil, and popped it in a 350-degree oven for 45 minutes. After letting it cool enough to be able to handle, all I had to do was take a fork and shred the insides (after removing the seeds in the middle, of course).