Next I sprayed a cookie sheet lightly with olive oil spray and placed the halves, flesh side down, on the sheet. I let them bake for about 40 minutes in an oven preheated to 450°F.
Once the squash was done, I used a fork to scrape out the flesh into spaghetti like strands. I placed the flesh into a paper towel lined colander to allow the excess moisture to drain. Spaghetti squash seems to have a lot of moisture in it. All of this was easier than it looks and not really that time consuming.
Then I placed it all back in the oven and baked it until it was completely heated though and the cheese was melted. It turned out delicious. I was thrilled at how well it turned out and well definitely be thinking of new ways to use spaghetti squash.
So how did manage to do all this without it seeming like I was cooking two meals? Well...while the squash was baking I washed and prepared the spinach and got the garlic bread ready to bake. After the squash was done, I pulled it out of the oven and set it aside, then I got the pasta started. While the pasta cooked I prepared the squash to bake. Then into the oven it went along with the garlic bread. While the pasta, bread, and squash were finishing up I threw together a spinach side salad for Dork and Quirky. Yes, it took a few extra minutes to clean and prepare the squash to cook, but overall this was an easy carb friendly substitution to work into our family menu plans.