All you need:
Salt and pepper
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.