Knowing how to cook Spaghetti squash is important because it’s quite daunting if you’ve never done it. You won’t believe how easy it is with this step-by-step guide, and you’ll be using it in all sorts of recipes.
Put away your Spiralizer, my friends! This variety of winter squash is naturally spiralized — when it’s cooked, the flesh loosens and has a texture and appearance like that of spaghetti.
What is spaghetti squash?
- It’s simply squash that’s shaped like spaghetti when it’s cooked. Sometimes called Vegetable Spaghetti, you can certainly serve Spaghetti Squash as a gluten-free spaghetti substitute — but, please do not think it’s at all the same thing.
- Spaghetti squash is a winter squash variety that’s in the same family with pumpkins, zucchini, and gourds.
What does it taste like?
While nothing like a glutenous noodle, its texture is quite lovely — soft with a slight crunch. It has a very subtle nut-like flavor, but it’s fairly bland otherwise.
What goes well with spaghetti squash?
Since its flavor is mild, spaghetti squash can take on a lot of other flavors. I think it’s great with dark leafy greens and meaty and cheesy sauces. It’s typically served warm, but could also offer a lovely, unique crunch to a salad.
Now let’s learn how to cut spaghetti squash, remove the seeds and bake it . . .
How to Cut Spaghetti Squash
– Cut about an inch off of the stem end of the squash.
– Place the squash on the base you’ve just made and use slice down the center, vertically.
How to Clean Spaghetti Squash (Remove the Seeds)
– Use a large spoon to gently scrape out the seeds from both halves. (Don’t worry about the stringy insides left from the seeds.)
How to Bake the Squash
– Drizzle a bit of olive oil on a baking sheet and place both halves of the squash on top, round side up.
– Roast in a 400°F oven until they’re very soft. Carefully turn the squash over to let them cool for a few minutes.
– Use a fork to very gently pull the flesh away from the skin.
– The squash will naturally pull away from the sides in strings.
Recipes using spaghetti squash:
Spaghetti squash is one of those foods, like a pear cactus or a cherimoya, that might be daunting to deal with if you haven’t ever eaten one, or cooked one before. You’ll see though, that it’s actually quite easy.
Roasted Spaghetti Squash
- 1 approximately (4-pound) spaghetti squash
- Preheat the oven to 400°F, and adjust a rack to the center and cut about an inch off of the stem end of the squash.
- Place the squash on the base you’ve just made and use a large Chef’s knife to slice down the center, vertically.
- Use a large metal spoon to gently scrape out the seeds from both halves. (Don't worry about the stringy insides left from the seeds.)
- Drizzle a bit of olive oil on a baking sheet and place both halves of the squash on top, round side up.
- Roast in the preheated 400°F oven until they’re very soft, about 45minutes. Use kitchen tongs to carefully turn the squash over to let them cool for a few minutes.
- Use a fork to very gently pull the flesh away from the skin. It will naturally come off in strings.
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