Cook Spaghetti Squash

Spaghetti squash is a nutritious and delicious oblong seed-bearing variety of winter squash. When spaghetti squash is cooked, its flesh falls away from its fruit in strands or ribbons, resembling spaghetti. The squash can be prepared in a variety of ways that include boiling, baking, and roasting. It can be served simply with salt and pepper or butter or melted cheese, or topped with your favorite spaghetti or Alfredo sauce. Start with a spaghetti squash with no blemishes and an even, pale yellow color and you'll be on your way to cooking spaghetti squash in no time at all. If you want to know how to do it, just follow these steps.

Ingredients

Baked Spaghetti Squash

  • 1 spaghetti squash
  • 4 oz. mozzarella cheese
  • 1 jar spaghetti sauce
  • 2 tsp. dry basil

Boiled Spaghetti Squash

  • 1 spaghetti squash
  • 2 tbsp. unsalted butter
  • 1 tsp. cinnamon
  • Salt to taste
  • Pepper to taste

Microwaved Spaghetti Squash

  • 1 spaghetti squash
  • 3 tbsp. butter
  • 1/2 tsp. salt
  • 1/2 tbsp. pepper
  • 1/2 tsp. paprika

Slow-Cooked Spaghetti Squash

  • 1 spaghetti squash
  • 1/2 cup Parmesan cheese
  • 1 minced clove garlic
  • 3 tbsp. chopped cilantro
  • Salt to taste
  • Pepper to taste

Steps

Baked Spaghetti Squash

  1. Preheat your oven to 350ºF (176ºC). Slice the squash in half and place it on a baking sheet, flesh side down.[1]
  2. Add 1/4 inch of water to the baking sheet.
  3. Bake the squash for 40-45 minutes. Bake it until it's tender. After 35 minutes, start poking it with a fork to check to see how tender it is. Then, remove the squash from the oven.
  4. Remove the squash with a fork. Rake the squash with a fork, creating the spaghetti-like strands.
  5. Spoon the mozzarella cheese, spaghetti sauce, and basil over the squash. Spoon 4 oz. of mozzarella cheese, 1 jar of spaghetti sauce, and 2 tsp of dry basil over the spaghetti squash.
  6. Bake the squash again until the cheese begins to bubble. This should take another 2-4 minutes.
  7. Serve. Enjoy this spaghetti squash while it's hot.

Boiled Spaghetti Squash

  1. Cut the spaghetti squash. Place the spaghetti squash on a cutting board, and then cut the squash in half with a large, sharp knife. Remove the seeds with a spoon or a melon baller, and then cut the halves into smaller chunks that are about 3 inches (7.5 cm) long.
  2. Place the spaghetti squash in a large saucepan.
  3. Cover the spaghetti squash with water and bring it to a boil over high heat. This should take 2-3 minutes.
  4. Turn the heat down to medium-low and simmer the squash for 15-20 minutes. When the squash is done, it should be tender when you poke it with a fork. After 15 minutes, start testing it to see if it's ready.
  5. Drain the squash. Drain the remaining water from the squash and place it in a serving dish.
  6. Season the squash. Season the squash with 1 tsp. of cinnamon and salt and pepper to taste. Place 2 tbsp. of unsalted butter over the hot squash and move it around as it melts.
  7. Serve. Enjoy this tasty boiled squash while it's hot.

Microwaved Spaghetti Squash

  1. Prepare the spaghetti squash. Cut the spaghetti squash in half lengthwise, then remove the seeds and the hair-like fibers.[2]
  2. Place one tablespoon of butter on each squash half.
  3. Season the squash. Season the squash with 1/2 tsp. of salt, 1/2 tbsp. of pepper, and 1/2 tsp. of paprika.
  4. Wrap the squash loosely in plastic wrap. Wrap it loosely and pierce the wrap several times before you place it in the microwave.
  5. Microwave the squash for 20-25 minutes, or until it's tender. When it's done, it should be tender when you poke it with a fork.
  6. Remove the squash from the oven and scoop out the center. After you remove the plastic wrap and scoop out the center of the squash, place it in a bowl.
  7. Add another tablespoon of butter to the squash (optional). If you'd like your spaghetti squash to be extra rich, then you can add another tablespoon of butter to it. It should melt over the hot squash.
  8. Serve. Enjoy this tasty microwaved squash while it's hot.

Slow-Cooked Spaghetti Squash

  1. Pour 2 cups of water in your slow cooker.[3]
  2. Place the spaghetti squash in your slow cooker. Poke the squash several times, using a fork or the tip of a paring knife.
  3. Cover the slow cooker.
  4. Cook the spaghetti squash on low heat for 8-10 hours, or until the squash is tender. Allow the squash to cool for 15 to 20 minutes, then remove the squash from the slow cooker.
  5. Cut the cooked squash in half. Remove the seeds and rake the insides to make spaghetti like strands.
  6. Serve. Top the squash with 1/2 cup of Parmesan cheese, 1 minced clove of garlic, 3 tbsp. chopped cilantro, and salt and pepper to taste.



Tips

  • Be sure to pierce the squash with a fork to allow some of the moisture to escape rather than build up and explode in a microwave. Allow it to cool for 5-10 minutes before cutting open and removing the seeds and inner membranes.
  • Try lemon pepper for seasoning, it's fabulous!
  • A fresh, uncooked spaghetti squash can be stored in a cool place for about a month.
  • Squash can be boiled whole if you have a pot large enough, as the squash must be completely covered with water. Always poke holes in the squash before boiling the squash whole.
  • Cooked squash can be frozen in airtight containers or plastic bags.
  • Scrape the cooked squash with a fork to remove the spaghetti-like strands.

Things You'll Need

  • Cutting board
  • Large, sharp knife
  • Spoon or melon baller
  • Large saucepan
  • Salt
  • Pepper
  • Butter
  • Microwave-safe bowl
  • Plastic wrap
  • Paring knife
  • Cooking oil
  • Potholder
  • Slow cooker

Related Articles

Sources and Citations

  1. ↑ http://www.foodnetwork.com/recipes/spaghetti-squash-bake-recipe/index.html
  2. ↑ http://www.food.com/recipe/simple-spaghetti-squash-microwave-293661
  3. ↑ https://berrysweetlauren.wordpress.com/2013/02/28/crock-pot-spaghetti-squash-cpc-9/
Retrieved from "https://kipkis.com/index.php?title=Cook_Spaghetti_Squash&oldid=352485"