Spaghetti squash bowls for anyone who can’t be bothered to zoodle. Mother nature does the work for you. All you need is an oven to roast your squash before scraping the inside and pulling strands of “spaghetti.”
A tip: Even though it might feel counterintuitive – if you want longer faux pasta, slice the squash horizontally rather than end to end. When you take a peek inside and examine which direction the stringy flesh runs, you’ll find a circular pattern. Cutting a spaghetti squash across its width preserves those lengthy ribbons. This way, you can twirl them around your fork and feel like you’re eating the real thing.
Provided you have leftover slow cooked pork on hand, this dish comes together quickly. You could even bake the spaghetti squash beforehand for a quick dish that’s ready in minutes.