So 1 post a year it seams ;). We had spaghetti squash quite often during the summer and just cracked it out again last night. Managed to take quite a bit of pictures too...so the ingredients:
We ended up adding some extra stuff (tomatoe sauce, pesto sauce, mushrooms, etc). Typically we would have used press garlic but we were all out of cloves :p.
So first we cut the thing in two and scooped it out. It's pretty much like the center of a pumpkin (bet you could bake the seeds too).
After cutting them up and scooping the insides they should bake at least half an hour at roughly 400F. We baked them face down on a tin-foil sheet.
Afterwards we scraped the spaghetti strands out of the squash with a fork. You can tell it's done when it's soft all the way to the shell (i.e. poke it).
Meanwhile we cooked/heat up the the rest of the ingredients. Timed it so the ingredients were done at the same time as the squash.
Once the squash was all stripped, mix in a huge ass bowl...sprinkle on the cheese...and serve.All in all it's really easy. Yes that means something coming from me - check out the fondue post ;). Cheers.
