You wash the squash, remove the blade protector cap, grab the squash in one hand and the peeler with the other hand, and start peeling until you reach the seeds.
You can mulch the rest of the vegetable after discarding the seeds or remove the seeds and steam the vegetable flesh in a steamer, and enjoy with a little butter and Italian seasonings.
But before you peel the squash into spaghetti strands, let make some sauce. What you will need is:
1 15 ounce can of stewed tomatoes, with no other flavors or added salt
1/2 cup fresh basil
3 cloves fresh garlic
2 tbsp. tomato paste, no added salt
1/2 tsp. Himalayan salt ( or sea salt) optional
5 tbsp. olive oil
1 tsp. garlic powder
Open can of tomatoes and pour into a food processor. Add basil, chopped garlic, and puree.
Side not: allow garlic to set 10 minutes after chopping before adding to processor. To get the health benefits of garlic, oxygen needs to active the enzymes within the garlic, to give us it s health benefits. When ever using garlic after mincing, or chopping it, allow it to set for 10 minutes before using it, your body will be thankful you did.
Next, (2) add squash pasta to pan, put timer to 5 minutes, and stir now and again.
Note (3) the olive oil has stuck to the squash, if it hasn’t, then you added to much olive oil. Continue to stir now and again.
After 5 minutes (4) turn squash pasta onto a flat plate or pie pan and set aside for 2 minutes. Then turn pasta squash into a strainer to drain off any water, that may have accumulated, but do not rinse.
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