Spaghetti squash is the miracle vegetable. You cook it and it somehow turns into perfect spaghetti. It has a mild, slightly sweet taste and is the perfect canvas for spaghetti sauce, pesto, or any other sauce you’d usually eat with noodles.
I recommend spaghetti squash to anyone looking to cut regular pasta out of their diet. But I’ve had disapointed friends tell me they attempted to cook spaghetti squash and it was like eating raw spaghetti (crunchy- ew!) or so mushy it was like mashed squash. (Also ew.)
So I thought today I’d show you how to cook a spaghetti squash so it strings perfectly in to mock spaghetti noodles. I’ve tried several methods but the one below is the most consistently successful.
First of all choose a ripe spaghetti squash. More on that here.
HOW TO COOK:
Wash spaghetti squash. Use a skewer or paring knife to poke 15-20 holes in skin to allow steam to escape. Without holes poked in the skin, the squash will burst as it cooks.
Place whole spaghetti squash in glass baking dish and cook at 375 F for approximately 1 hour. You can also cook the squash right on your oven rack (like the one in the photo below- notice the grill marks!), but you’ll need to put a cookie sheet on the rack below to catch any drips. When the squash is done cooking, it will bubble slightly where you poked holes.
Remove from oven and gently press the skin with your finger (Careful! It’s hot!). Spaghetti squash is done when it is quite soft to the touch, but not mushy. If the skin still feels quite firm to the touch, return the squash to the oven, checking every 15 minutes.
Once the squash feels tender to the touch, remove from oven.
When cool enough to handle (this can take a while), cut squash in half lengthwise.
Use a fork to scrape out the spaghetti squash, shredding the pulp intro strands as you go.
To summarize, start by poking holes in the squash. Then put in glass baking dish and cook at 375 F for approximately 1 hour. Remove from oven and gently press the skin with your finger- it should feel soft but not mushy.
When cool enough to handle, cut squash in half lengthwise. Scoop out seeds and fibrous strands from its centre. Use a fork to scrape out the spaghetti squash, shredding the pulp intro strands as you go.
Cooked spaghetti squash can be stored in the refrigerator for a few days. It’s best to store it without any sauce on it, as it will become a little mushy otherwise.
Do you have any other helpful hints about cooking spaghetti squash? If so, please share them in the comments!