I don’t want to make a mistake.
I’ve been making spaghetti god’s spaghetti squash since I was a kid.
And I think I’ve made it the longest.
In fact, it’s been a tradition for the family since I first learned to make spaghetti god himself.
I remember my mother’s first spaghetti squash when she was in the seventh grade.
When I was 10 years old, I made spaghetti god spaghetti squash for my granddad.
I’m a huge fan of making spaghetti squash because I love the flavors and textures.
It’s just the perfect thing to add to any dish.
The squash can be frozen, and the best part is, it freezes in the freezer too.
You can freeze spaghetti squash at a time.
I would freeze mine for a couple days in the fridge.
Then, you can pick them up when you’re ready to use them.
You can also make spaghetti squash by freezing it overnight.
It doesn’t matter how you freeze it, I promise it will taste great the next day.
Here are the steps to make it.
Step 1: Rinse and drain spaghetti squash.
Step 2: Chop spaghetti squash into 1/2-inch pieces.
Step 3: Remove the stems from the squash and discard the seeds.
Step 4: Dice the squash in a food processor.
Step 5: Chop the squash into 4-inch dice.
Step 6: Mix the squash, garlic, salt, and pepper in a medium saucepan.
Step 7: Heat the saucepan over medium-high heat.
Step 8: When the sauce begins to bubble, add the squash.
Let it simmer for 15 minutes.
Step 9: Remove from the heat.
You should see the squash start to turn darker brown.
Step 10: Remove any chunks of squash.
If it looks like it’s going to fall apart, you should add some water to make sure the squash doesn’t burn.
Step 11: When you’re done, remove the squash from the sauce.
You may want to let it cool for 10 minutes before you serve it.
If you’re making spaghetti spaghetti squash in the refrigerator, let it sit at room temperature before you freeze.
Step 12: Freeze spaghetti squash according to package directions.