Complicated, I know.
But once I got inspired enough to buy one, I became immediately uninspired by the sheer number of "best ways to cool a spaghetti squash" with 15 steps and steps in between steps and so much time.
But I can't help it--the stuff is so good, and the perfect sauce conduit, which is really all pasta is too, right?? So I tried a bunch of different ways, combined a few, and found the best one.
If you've ever struggled with the deep desire to eat but the lack of motivation or understanding or time or anything that's making you not prep this tasty little dish, I swear to you, this easy cooking method will make life so much better.
1--get a spaghetti squash (this may be harder than you think--somehow I first came home with acorn squash first)
2--cut it in half (use a big knife...and sometimes you have to swing it really hard)
3--scoop out the guts of the halves (seeds and slimy strings)
4--fill one half of the newly scooped squash with water (like a poorly crafted boat)
5--put the other half of the squash back on top of the half full of water (to make a whole squash again)
6--place the water-filled squash in a glass dish or on a plate in the microwave
7--microwave on high for 10-15 minutes (the larger the squash, the closer to 15), until you can squeeze the top of the squash and it's soft
BOOM. Done.
But it's hot...so be careful.
