To make this great side dish, preheat your oven to 375°F and pierce 1 medium -sized spaghetti squash in several places with a knife. This is to make sure that it can vent while it bakes.
Bake the squash for 60 minutes and then carefully (it’s HOT) cut it in half lengthwise and scoop out the seeds. Pour 1 tbsp. of vegetable broth on each half of the squash and cover with aluminium foil. Place it back in the oven for around 20 minutes or until the squash is super tender.
Run a fork through the squash to separate the “spaghetti” strands and season with a little black pepper and sea salt. We like to eat it over couscous, but you could also pour a little tomato sauce on it for a vegetable spaghetti dinner.
Who ate it?
Husband- Yes Sir.
Son #1- Tried it but did not like the texture.
Son #2- Just moved it around his plate.
Next time I’m going to call it Rapunzel’s Hair, they seem to like eating creepy sounding dishes.
-Mom on a veggie mission