Right or wrong, perfect sense or nonsense, I often do things a certain way simply because that’s the way I’ve always done them. A prime example is my method for tying shoes. I remember attempting to learn the whole bunny goes round the tree and jumps in the hole spiel on a wooden practice shoe back in elementary school. I’d memorized the story line, but my bunny wanted nothing to do with that stinkin’ tree and my index finger kept messing up the loop-around (I blame it on my big hands). Honestly, I didn’t see what the big deal was. For weeks I’d been using my own method (the make-two-bunny-ears-then-crisscross-then-fold-one-under-and-pull-to-tighten approach) and my shoes were staying on just fine.
I have a lot of these little quirks, especially in the kitchen, where it’s well established that my knife skills border on horrifying (trust me, you’d shudder if you saw me chop an onion), but hey, I get the job done. Even though I’ve nearly severed several fingers over the years, not to mention the time I impaled my pinky with a steak knife while slicing a bagel, I’d never really given much thought to the dangerous method I employed to halve a spaghetti squash. I always proceeded in cutting a spaghetti squash as if it were a giant rock-hard avocado—with a knife painstakingly seesawing around the perimeter of the squash. I’m not sure what events occurred that caused my subconscious to one day realize this was a horrible HORRIBLE idea. I’m just thankful it did before I’d involuntarily amputated something.
- Spaghetti Squash (approximately 1 – 1.25 lbs per person, which will give you ~2 cups of squash per person)
- Toppings of choice
First, carefully slice off the stem end of the squash:
Stand the squash upright on the newly created flat end. Carefully use your knife to vertically slice the squash in half.
Double high-five if all ten fingers are still intact!
Use a spoon to scoop out seeds, season with S&P, then place the squash halves cut-side down on a cooking sheet coated with cooking spray.
Bake at 375 for 25 minutes (5-10 minutes longer for a large squash). Using an oven mitt, hold one half of squash in your hand while using a fork to scrape the squash innards onto a plate. If the squash does not easily break apart into noodle-like strands when you scrape it with the fork, put the halves back into the oven for another 5 minutes before trying again.
You can always cook the squash longer—but once it turns mushy, you might as well scrap the whole meal and order some pizza.
Then simply top with toppings of your choice!
Clearly, this means meatballs.
Got any random kitchen tips? Share them in the comments section below!
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