Well, these things last forever, luckily. I bought a spaghetti squash a couple of weeks ago and didn’t do anything with it. I got another one shopping on Tuesday (I ended up leaving with 6 kinds of squash… I may have a problem) just in case the older one wasn’t good anymore. So… I’ll just save that for later!
I made another recipe from How it All Vegan – Stuffed Spaghetti Squash. Yum!
(PS- they just bleeped out ‘the f word’ on Dr. Phil. Not the actual word. “the f word”)
So I wrestled with the squash for a bit to cut it open. These things are such a pain to cut. The recipe said to scoop out the seeds and leave the flesh. Seeds out, check. I had no idea about the stringy stuff… was that the spaghetti-like part of the squash? Or… is that like any other squash and you scrape that out, too? And when does it start to look like spaghetti? I had never even tasted this stuff before, why did I try to cook it?