You guys, have I told you about my witch hands? I don’t know if I have. If you know me in real life, you’ll know that I have an unusually high tolerance for hot things. It comes with the territory of working in a kitchen a lot, I think, but sometimes I forget that other people don’t have this skill. We’re talking Corelyn has to often remind me not to stick my hands in boiling water, hot. My first instinct is to grab with my bare hands, stick a finger in the sauce to see if it’s warm enough, etc. etc. Last night, for example, I tried to take a pot top off in the oven even though the pot had been in there for 30 minutes (I didn’t, don’t worry.)
My point is, this recipe, while being easy, does require you to handle a hot spaghetti squash. Once you make this a couple of times, you will get the hang of putting it together in 30 minutes or less, but at some point you’re going to have to reach your hand for that hot-AF squash and bit the bullet. (Or, you know, use an oven mitt, but I like to live dangerously.)
But you can do it. Reach your hand for that squash, and as fast as you can, get all the delicious spaghetti-strands out of there. Do the best you can. You’ll get better at it. This is a great dish – it’s gluten free, can be vegetarian, or vegan, if you want, and you can use whatever sauce you want. I choose pesto. Sometimes I use red sauce. Treat the squash as you would pasta, and start living your most authentic-squashy life.
This year, I wanted to give you more of what I’m actually eating – and this recipe is one we have on regular rotation. This time it was roasted beets, broccoli, and some sun dried tomatoes, with chicken sausage. Tomorrow? Who knows. Only you! So go forth, snag a squash (it’s the end of the season, so act quickly and grab two or three, they keep for a while, like a month or longer!) and make yourself this crowd-pleaser.
And be careful with those hands, please!