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How to Cook Spaghetti Squash

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I love pasta as much as the next gal.  I can eat a big bowl or the stuff, no problemo.

But with summer and swimsuit season right around the corner,  sometimes you just want a lighter option.  Enter spaghetti squash. 

Now, I’m not claiming that spaghetti squash tastes like pasta (it tastes like squash!), or that it will curb that carb craving (it is a veggie!), but it is a good alternative when you don’t want the heavy feeling that often comes from eating too pasta.  And what doesn’t taste good covered in marinara sauce?!

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Spaghetti squash kind of looks like a football.  You want to choose one that is solid and seems heavy for its size.  Wash the outside to remove any grit of dirt that might still be there.  We aren’t going to eat the skin, but its just good to get rid of that stuff.

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Take a large kitchen knife and pierce the skin.  The skin is very tough, so this might take some effort. 

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Work your way around the squash and flip it over when you are half way through to reach the other side.

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Then you will have two squash halves!

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Take a spoon and scrape our the seeds and stringy flesh in the cavity…

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Until you have two empty squash halves.

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If you bought a GIANT spaghetti squash, like me, you might have to cut your halves again to fit in your baking dish, but if yours fit, just leave them as halves.  Clearly, I had to cut mine.

Add enough water to the baking dish to come up about 1/2 in on the squash, and bake for 30-40 minutes in a 400 degree oven.

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When the squash is done, take a fork and scrape the flesh away from the skin.  It should come off in strands that look like spaghetti! 

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How to Roast Garlic

Roasted garlic is one of the easiest condiments (condiment?  favor enhancer? whatever…) you can make.  It is so buttery and delicious and garlicy.  And I’m not talking garlicy in a funky way, but garlicy in an I-need-to-put-this-on-everything way.  Spread it on bread, mix it into mashed potatoes, add it to pasta sauce, use it on chicken, mix it into soups, eat it with a spoon…

You get the point.

Roasted Garlic


  • Garlic bulbs (as many as you want.  I roasted 6 bulbs which yielded approx. 1 cup of roasted garlic)
  • Olive Oil (1-2 tbsp for each bulb)
  • Salt


  1. Pre-heat oven to 350 degrees
  2. Cut off the top of the garlic bulbs, exposing the cloves inside.
  3. Place the bulbs on a large piece of foil.  Drizzle olive oil onto each bulb.
  4. Sprinkle with salt.
  5. Wrap foil tightly around bulbs, creating a package.
  6. Roast in the oven for 40-45 minutes.
  7. Remove and let garlic bulbs cool.
  8. Squeeze cloves into a small bowl.

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