Don’t let the hard shell intimidate you — learn how to cook spaghetti squash in just a few simple steps!
As the days get cooler and shorter, you’ll notice a variety of fall and winter squashes at your local supermarket, including butternut, acorn, and pumpkin. One of the most versatile is spaghetti squash, a medium-sized, oval-shaped squash with yellow skin. Its name comes from the remarkable transformation its flesh undergoes after cooking, turning into spaghetti-like strands that make for a delightful low-carb, low-calorie pasta alternative.
Spaghetti squash’s neutral flavor complements a wide range of sauces, from pesto to tomato sauce, or you can just toss it with butter or olive oil, salt, and pepper. The strands are often mixed with other ingredients and enjoyed right out of the shell, creating a “spaghetti squash boat,” or baked into a comforting spaghetti squash casserole.
While spaghetti squash may initially seem daunting because it’s one of those unwieldy gourds you’re not quite sure how to go at, fear not; with a sharp knife, you’re in good shape. Below I’ll guide you on how to cook spaghetti squash in just a few simple steps.
Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half.
Using a soup spoon, scrape out the seeds and discard them.
Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Flip the squash halves so they are cut side down.
Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork.
Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands. Now you know how to cook spaghetti squash!
Please find original recipe here.
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What You’ll Need To Cook Spaghetti Squash
How to select spaghetti squash
When selecting a ripe spaghetti squash, look for firmness, heavy relative to its size, absence of soft spots, and a creamy to dark yellow color. Ensure that the stem is dry and firm. Spaghetti squash boasts an extended shelf life and can be stored in a cool, dry place for up to a month before cooking.Step-by-Step Instructions
Using a very sharp chef’s knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half).
Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half.
Using a soup spoon, scrape out the seeds and discard them.
Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Flip the squash halves so they are cut side down.
Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork.
Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands. Now you know how to cook spaghetti squash!
Please find original recipe here.
If you find anything inappropriate please report it here.
