This fall support local by purchasing seasonal produce. For a quick and simple meal that the entire family will love, prepare a spaghetti squash with your favorite sauce and top with Spragg’s Italian Meatballs. Never cooked a spaghetti squash? Try it three ways!
In the Oven
Cut the squash in half length-wise and remove the seeds and pulp. You can either discard of the insides, or save the seeds for roasting! Put the two halves face down on a baking sheet. Place the baking sheet in the oven and bake at 375 degrees F for 45 minutes. Pull a few strands out and taste them, if you prefer them softer, cook a little longer.
In the Crockpot
Poke holes throughout the squash with a knife. Put the whole squash in a crockpot with two cups of water. Cook for 4-6 hours on low, depending on size. If you prefer your strands softer, cook the squash for another hour or two. Once it’s done, slice in half, scoop out seeds and pull strands with a fork.
In the Microwave
With the microwave method, you have two options. (1) Cut the squash in half as you would for the oven method, or (2) cook the squash whole. No matter which option you choose, place your squash on a plate or in a glass dish with a little water and microwave 10-12 minutes.