These instructions are mind blowing if you’re like me and have been cooking spaghetti squash the hard way. I discovered the pin below by accident. I was trying to look for my tried and true spaghetti squash cooking instructions when I found the one below from http://www.eatwithinyourmeans.com

I honestly wasn’t expecting much but seeing as how I’m really trying to stick with my diet but love pasta I knew I needed it as pasta like as possible. So I gave it a try.

1. Cutting – way easier to cut this direction
2. Salt – lots of it (I buy Pink Himalayan salt from Costco so i have lots of salt to spare)
3. Salt working
4. Suggested time elapsed
5. Almost 1/2 cup of water came out!!

If you give this a try please, let me know if it worked as well for you.

Each item took a few attempts but the best method was definitely following the recipe!

I used too much spice the first time (nuggets) thinking it would be okay because my son loves spicy but it proved to be too much. So this time around I am used a lot less and I didn’t use any for the fries.

I forgot to take pictures of the nuggets…

I based the coating for the fries off of the chicken nugget recipe.

All in all I definitely plan on using this recipe again 🙂