Let’s talk for a moment about spaghetti squash, shall we?  It does, in fact, look like spaghetti when it’s cooked.  But no one in my house was fooled into thinking it was pasta.   In fact, my kids were so grossed out they wouldn’t even take more than the required one taste.   I totally thought they would think it was cool the way the flesh turned into spaghetti.  Nope. Not a bit.

However, the adults thought it was delicious.   I served the Garlic Parmesan Spaghetti Squash as a side dish to Pan Roasted Chicken and a quick side salad (which, thankfully, is kid tested and approved!).  But I suspect, had the children given it a shot, they would have enjoyed the squash as well.  Just keeping it real for ya!

Here’s how to roast spaghetti squash (you can also microwave it for about 10 minutes, but it won’t have the roasted flavor):

Cut the squash in half.  It’s pretty hard to cut, so be careful.  Scoop out the seeds with a spoon and discard them.  Brush about 2 tablespoons olive oil over the entire squash, and generously sprinkle it with kosher salt and freshly cracked black pepper.

Roast it in the oven at 375°, flesh side up, for approximately 50 minutes, or until a fork goes into the squash easily.  If the squash starts to dry out, just flip it over and continue cooking.

Let it cool enough to touch, and then remove flesh with a fork. See, spaghetti!