I’m quite bad at following recipes. I often find one that I have everything, but 1 item and so I decide to c hange it up and add my own items to replace it.
Then it becomes my very own creation recipe, and because I’m so organized I write it all out on a pretty recipe card and store it. Maybe that part is only in my mind . . .
But with this recipe I decided to actually follow a recipe down to an exact pinch of salt.
Why did I chose this one recipe to actually follow? Because spaghetti squash is still pretty new to me. There’s still a lot that’s unknown about how to go about cooking it correctly. I’ve tried many ways . . . crock pot, stove top . . . but my favorite is roasting it. I’m no professional, but after a few times here’s a few things I’ve learned so far . . .
1. split it in half to cut your time in half
2. put a little water in the bottom of the pan to help the squash be tender
3. roast those seeds with some sea salt . . . yum!
4. pull the squash flesh gently from the peel before separating into noodles. this will help them come out longer.
Do you have any spaghetti squash recipes? How about tips or tricks?
[amd-zlrecipe-recipe:156]
