Boil, don't bake your Spaghetti Squash

I have always boiled my spaghetti squash. The oven uses so much electricity and it heats up the kitchen much more than boiling something on the stove does.

I also find it quite difficult to cut a raw squash as opposed to the ease of cutting it after it is cooked tender.

Place the squash into a pot of water.
Bring to a boil. Depending on the size of your squash it will take from 35 to 50 minutes to cook through. After about 30 minutes check it by sliding a knife into the squash. You want it to boil until very tender and the knife easily punctures the skin and goes through.

Once tender, drain the water and remove the squash from the pot onto a cutting board. Allow to cool so you can easily handle it before trying to cut the ends off and then cutting it in half.

Now that your squash is cut in half, use a ice cream scoop to scoop out the seeds

Then it is just a matter of using a fork to pull the squash away from the skin. Discard the skin and you are left with wonderfully tender and nutritious spaghetti squash.

You can freeze the squash for later use. Or eat right now. Look on your favorite recipe site for recipes. I like to toss mine with garlic and butter. Yum!! Or, tonight I am in the mood for a nice tomato sauce and wine.