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Really, spaghetti squash is that easy

(post, Laura Parisi)

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I'm certain this isn't news to the Culinate community, but apparently it is to the world at large (and by that I mean "my family"): Cooking spaghetti squash is easy!

On a recent family vacation, my mother made a ridiculously fantastic meal of bacon-wrapped filet mignon, potato gratin and her famous tri-colored salad. My measly contribution to the mix was spaghetti squash tossed in parmesan, parsley, butter and a touch of maple syrup.

Now, compared to my mother's decadent feast, my dish was inelegant and, frankly, not very good. I'd undercooked the squash and the result was a sort of Granny-Smith-esque flavor and texture I didn't much appreciate. But my family seemed genuinely impressed by it, complimenting it far more than it deserved.

It wasn't until the meal was almost over that I figured out why. My cousin brought it up: "So, how do you do it? Cook a butternut squash and then chop it lengthwise?"

Then, my uncle: "I've always wanted to make spaghetti squash but it just seems like a lot of work. Do you need a pasta machine or something?"

"Yeah, how did you get it to look like spaghetti?" another family member asked.

So this is what all of the commotion is about! The perceived notion that I'd done something difficult! If only I could be judged so lightly in every aspect of my life.

The conversation was starting to sound familiar. "It's super easy," I assured them. "Cut the squash in half and bake it. When it's done, scoop out the flesh and season it. That's it."

"And chop it?"

"No, it grows that way. That's why it's called spaghetti squash."


"Seriously, it really easy," I assured them.

After that, no one complimented the dish again. I should've known better than to reveal my tricks.