Tuesday, September 13, 2011

Spaghetti Squash How To

The perfect combination of a light summer dinner and an earthy fall produce, spaghetti squash is one of my all-time favorite cheap meals to make come September. You might feel that squash can be a bit scary to deal with (it’s huge and weird-shaped and I’m sure your childhood was filled with traumatic instances of not being able to leave the table until your squash is finished), but as I’ve matured into a Grown Ass Lady, I’ve also learned to appreciate a good squash. Always cheap, totally in season when it comes to the fall, and ridiculously easy (and delicious) if you cook it right.

All you need:
Spaghetti squash
Parmesan cheese
Salt and pepper
Butter
Garlic

1.    Plop the squash on a cookie sheet. Cut in half vertically (short-ways).
2.   Bake at 375 for an hour or until you can pierce it with a knife. Let cool.
3.   Use a fork to remove the insides  and rake out the seeds (the strands will look like long spaghetti noodles).
4.   Put squash back in the oven for another 10 minutes. When done, it should be crunchy and NOT AT ALL mushy.
5.   Sautee a few cloves of garlic in some butter on the stove. Add spaghetti squash.
6.   Add loads of cheese, salt and pepper. Serve. Enjoy!

Do you Bitches have any least-favorite vegetable that’s regained it’s status on the top of your favorites list? As a girl who’s never had a burger or a piece of bacon in her entire life, vegetables really were my familiar friends when growing up. Luckily I’ve gotten over my distaste for brussel sprouts (bake in olive oil and salty until they taste like potato chips), broccoli (cover in enough melted cheddar for a taste of heaven), and kale (kale chips… need I say more?) by learning how to cook ‘em right. What are some of your new favorite ways to get your 3-6 servings of vegetables a day? These Bitches would love to know. Drop us a comment below, shoot us an email at bbonabudget (at) gmail (dot) com, or Tweet us @bbonabudget.

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