Behold what has to be the biggest spaghetti squash I have ever seen!

This tasty monster didn’t come from our garden, but I think that next year we will plant some to go along with our giant pumpkins!

I got it so I could make a “spaghetti” with some Italian style veggies. I had already made the chicken, and was getting ready to open this bad boy up when my husband came home. Good thing he came when he did too because it took both of us to get it open!

He says it was harder to open than a coconut, and by the looks of it, and the effort we both put into getting it open, I say he is right!

So, onto the “spaghetti! After finally cutting it in half, cooking it was easy. Just lay the squash cut side down in a glass baking dish (13×9), add 3/4 cup water (I used more because of the size of this squash) and then cover the baking dish with plastic wrap. Pop it in the microwave for 10-15 mins (again, I did mine longer because of size, about 20 mins), then when it is all done flip it over and use a fork to get out the “spaghetti”!

I was amazed at how easy it was to get out the squash with the fork. And boy did this big squash give us a ton of spaghetti too! Thank goodness we only used one half (planning to use the other half again soon though).

While the squash was cooking I sauteed some sliced red onion, zucchini, and diced tomatoes in a little EVOO. They were nice and ready to go on top of spaghetti! The finished product was very yummy, especially when topped with Parmesan cheese. In fact, once the cheese was on top, it really did taste a lot like traditional spaghetti! Crazy!

Sorry for the low light photos, we were hungry and I used my cell phone! Have you ever noticed that when you are trying a new recipe it always take so much longer?

We will try it again, maybe with some more veggies and a spaghetti sauce on top. I’m sure there are lots of ways to use this squash.

Have you cooked with it before? What kinds of things have you made with spaghetti squash?