There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Spaghetti squash is a type of winter squash but its flesh is more reminiscent of pasta. The vegetable has long, fibrous strands that shred naturally into noodle-like strips. The squash requires baking to soften the flesh before it shreds properly. Baking times depend on the size of the squash. Once properly baked, the flesh of spaghetti squash becomes fork-tender and is easily pierced. The strands have a mild, nutty flavor that works well with most traditional pasta sauces.
Slice the spaghetti squash in half, lengthwise. Scoop out the seeds with a spoon. Discard the seeds.
Bake the squash for 45 to 60 minutes in a preheated, 365-degree Fahrenheit oven. Alternatively, microwave one-half of the squash at high power for 10 minutes or until tender. Allow the spaghetti squash to cool until it is cool enough to handle.
Pull the tines of a fork lengthwise down the cut side of the squash, loosening the strands of the flesh. Remove the strands as they are loosened, and transfer them to a bowl.
Scrape the squash until you reach the rind so all the strands are removed. Use the shredded squash immediately, or store it in the refrigerator for up to two days.
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