-
1
Preheat oven to 350-375.
-
2
Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
-
3
Place halves onto an oven safe cooking dish face up.
-
4
Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
-
5
Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
-
6
Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
-
7
Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
-
8
Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
-
9
Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
-
10
WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
-
11
If you ever had it served this way you know what I mean.
-
12
You can also take any leftovers and add a little bit of flour, and make into patties and fry.
