spaghetti squash round one

I don't remember ever eating spaghetti squash, and I have certainly never cooked it. My cooperating teacher is a bodybuilder and a self-proclaimed nutrition nut. She's been an inspiration for me (I've actually been exercising three times a week since New Year's!) and she suggested spaghetti squash as an alternative to pasta. I love squash, and I love spaghetti, so I thought this might work out well. 

I prepared the squash by slicing it in half (they're tough to cut into -- be careful!) lengthwise. I scooped out the seeds and loose strands and put both halves on a cookie sheet, skin-side down. I brushed about 1 and a half tablespoons of olive oil on each side and sprinkled with salt and pepper. I covered both halves with tin foil and put them in the oven at 375 (or was it 400?) degrees. 

When I checked on the squash about 25 minutes in, I was still at a loss as to how exactly this solid squash would turn into noodle-like strands. But when I took the squash out of the oven after about 50 minutes of baking time, I was amazed! I started pushing my fork into the flesh, peeling it away from the skin and sure enough it began to separate like spaghetti noodles! 

I took the "alternative to spaghetti" quite literally, so I only added a bit of brie cheese that we had in the fridge, the last sprinkling of parmesan, and a few tablespoons of pasta sauce. I was a little disappointed by how it became a mushy mass, and Isaac didn't appreciate the texture at all. I did enjoy how the squash gave me that full feeling you get from pasta (without being pasta!). I need to approach spaghetti squash on its own terms next time instead of just seasoning it as if it was spaghetti. Some teachers at the high school suggested feta and herbs ... 

Even though spagetti squash was a no-go for Isaac, I liked it and will definitely try it again.