Squash it

Having given up noodles for Lent, I find myself getting tired of rice substitutes. How is it that you never tire of noodles? Perhaps because they come in all shapes and sizes. Although you are eating essentially the exact same thing, bowtie, angel hair, zitti... they just have a way of changing things up.

But noodles are off the table - for me.

I have never been much of a squash person. However, I decided to give spaghetti squash a try. I could make noodles for the family and I would eat my visually comparable substitute.

Unfortunately, I have NEVER cooked a squash in my life.

One ring-a-ding-dingy and I had the instructions from my lovely sister, Rha-Rah.

375' something about orange, fork... four days later and these directions didn't make me feel very confident. I should have taken more precise notes.

Meet Mr Spaghetti Squash.

Recalling from memory...

Cut in half.

Make a side note : Spaghetti Squash are like cutting into Fort Knox.

Two knifes later and thankfully zero blood or trip to the emergency room

Uggg it smells like pumpkin.
I have to scoop the insides out... like a pumpkin. 
I hate cleaning out pumpkins. 
Yuck!

I am committed now!

I vaguely remember something about Pam on the flat sides...
Place the halves face down and bake for 20-30 minutes at 375'

tick-tock...

Okay she said if they turned orange then I over cooked them. After about 20 minutes I tested them with a fork but they weren't quite done yet. Another 10 minutes and we were in business.

Looks JUST like spaghetti!

I dished myself up and...

 

had to wait until the noodles were done cooking. 

I forgot to capture a picture of the spaghetti squash all dressed up. With a little salt, pepper and Parmesan cheese, it wasn't half bad. 

Still not the same as the carbohydrate infused, delicious, and now forbidden noodle.