The name Spaghetti Squash about sums it up. A squash that can be used in place of spaghetti. Weird? Yes, definitely. Does it really taste like spaghetti? For the most part, yes. It has the appearance, the taste, and about halfway the texture of spaghetti. You’ll note that I didn’t say that the textures exactly match up, as spaghetti squash noodles have somewhat of a crunch to them, however, the overall taste is great. And it can be used for so many things. Just a few of the uses are: Fettuccine Alfredo, baked pasta dishes, spaghetti, and so on.
So, now on how to cook it. No two ways of cooking spaghetti squash are the same. Some cut it lengthwise, others widthwise, some microwave it, pressure cook it, or bake it in the oven. The way I do it is a combination of two methods, from The Kitchn and Eat Within Your Means (links are at the end of the recipe).
Time, active: 20 minutes. Time, inactive: 35 minutes. Total time: 55 minutes. Servings: Varies depending on the size of the squash.
1 spaghetti squash, whole.
Preheat oven to 400 degrees.
Take the squash and a sharp knife, and make vertical marks on the squash, about one to two inches apart, as shown in the picture below. You are not going to cut the squash yet, just make marks.
Now, take a fork and repeatedly stab the squash. This is so that the squash does not explode in the microwave, which would make for a very, very, bad day. The squash now goes into the microwave for 5 minutes, pausing each time for 10-20 seconds for every one minute of microwaving.
After the squash cools to a reasonable temperature, cut it on the marks you made earlier. You should now have something resembling these:
Now, you take a spoon or butter knife and scrape out the seeds and squash guts (how appetizing!).
You then take a large cookie sheet and put a wire cooling rack in it and place your squash pieces on it. Bake for 20-25 minutes. This is how it should look after coming out of the oven:
Once it has cooled for at least 15 minutes, you cut the peel off. Then you return the squash to your cutting board and prepare for turning it into an actual pasta-resembling food. Take two forks, stick them into your first squash piece, and move them away from each other. Repeat until it’s all separated.
Here is what it looks like when you’re all done:
Put the “noodles” in your chosen recipe, or store them in a covered container in the refrigerator for up to one week.
Do not use any of my photos without contacting me for permission. You can find my contact information here. If you would like to put this recipe on your blog, please make it first, rewrite it in primarily your own words (I get that there will always be some overlap), and link back to my blog as the source. Or you can simply link back here for the recipe. Thank you.