One of my absolute favorite fall and winter dishes is this Ragu Meat Sauce. We serve it over roasted spaghetti squash, because it allows us to avoid pasta and because it tastes amazing.
So by now, I’ve cut open my fair share of those hard-as-bricks, yellow, oblong vegetables. At first, the task seemed nearly impossible.
Clearly, these oval-shaped members of the gourd family did not want to be broken into. Clearly. Cutting open a spaghetti squash involved mental preparation and a great deal of elbow grease. Grunting helped, too.
Well, I’m here to tell you that it can be done. What’s more, I’ve figured out a few tricks.
Many of you have no doubt come to these conclusions already, all on your own. Good for you! 🙂 For the rest of you, here is The Secret to Cutting Spaghetti Squash…