"Atleast it's edible..."

Welp, 8 of you voted on the poll (2 of the votes were Zach and I, haha), and the results were that we should post our cooking mishaps! So here's one!

"Atleast it's edible." That's what Zach had to say about the dinner I made for him last week. I literally slaved in a hot kitchen (96 degrees in Pasadena) with the oven on for 2 hours. But I agree...

I decided to make Spaghetti Squash with Spicy Tomato Sauce. I had made this last year, and it turned out wonderfully, so I was hoping to have the same results. Yeah, not so much.

Check out the size of that squash. Zach had to karate chop it to get it into big chunks.

I laid the squash face down in water (a trick I learned from my friend Katie Walker), and put it in the oven at 350 degrees for an hour.

Let me skip the boring parts, and let's just say after 2 hours in the oven, it was still not cooked all the way through. So, I scraped out the squash, and decided to boil it on the stove. I boiled it for about 20 more minutes, and it was still crunchy!

We ate it anyway alongside the spicy tomato sauce. I sauteed onions and garlic until softened, then added tomato paste, diced tomatoes, sugar, italian seasoning, red pepper flakes, and water to make the sauce.

It was fine, but not delish. Bummer. I think the issue was that the squash was too humongous. The spaghetti squash I used last year was much smaller, and cooked so much faster, and the "noodles" were soft. Eh, you win some, you lose some. Oh, and the recipe was from my College Vegetarian Cookbook. I suggest, if you decide to make this, use a smaller squash!