The title of this post might be a *tad* dramatic, but seriously, this simple method of turning spaghetti squash into spaghetti is mindblowing. In case you’ve never made spaghetti squash, all I had done up until this point was pierce the squash four or five times with a knife, put on a cookie sheet and bake at 400 for an hour. I removed it and let it sit for about five minutes. Then I sliced it into these thick rings (above).
At that point I removed the centers (seeds) and pulled my fork across the skin of the squash to “spaghetti-fy” it. I got SO much more spaghetti squash out with this method and it took MUCH less time. Look at all that delicious squash ready to go! Looks like spaghetti doesn’t it?