When I was growing up in the US, spaghetti squash was a staple in my family.
It was the first thing on our dinner plate, and we used to bake them with our mom’s oven.
After school, we would eat them in a spaghetti squash sandwich with our parents.
But in the 1970s, my father started to cook up some new spaghetti squash recipes, and I took it upon myself to create my own.
So I’m thrilled to share with you the recipe for my new spaghetti spud, spaghetti zucchini squash.
The spaghetti squash recipe is based on the traditional recipe of spaghetti squash, but with a twist.
Here are the steps: First, remove the stems of the spaghetti squash.
To do this, just peel them off and discard the seeds.
This will allow you to create a thicker layer.
Then, cut off the ends of the squash, which are often cut into long, skinny strips.
Place the squash slices in a bowl of boiling water for about 10 minutes.
Remove the squash from the water and let cool.
Repeat this step on the other side of the pieces of squash.
Then slice the squash into two pieces, and place each piece in the bowl of hot water for 15 minutes.
Once the squash has cooled, remove it from the hot water and place it in the refrigerator for at least one hour to allow it to harden.
Once it is completely soft, cut into small pieces.
Next, use a spatula to pierce the center of each piece, and then scoop out the seeds and pulp.
Repeat for the remaining spaghetti squash slices.
Once cooled, the squash should be ready to serve.
This recipe is gluten free, dairy free, nut free, and vegan.
Recipe from The Easy Way Home.