Most people have had a hand at cooking spaghetti squash, and there are a lot of ways to prepare this tasty vegetable.
This winter squash starts getting popular at the farmers market and grocery store in early fall. The cooked stringy flesh is delicious, but there are a few cooking tricks to know.
Cut the squash in half length-wise. Make sure to use a good knife and a little muscle – this is a sturdy squash! Once you have the squash in half, scrape out the seeds and pulp the same way you would with any other winter squash.
Turn the halves cut-side down in a baking dish. Add a little water and roast in a 350 degree oven
for about an hour. You’ll know it’s done when a fork slides in and out of the flesh easily. If you’re in a hurry you can quick cook it the same way in the microwave in a glass dish – just blast on high until fork tender.
Now to get those noodle-like strands out of the shell. Turn the squash up and gently scrape the flesh with a fork along the grain and loosen it up. Then scoop the squash into a bowl and finish how you like.
It’s a great low-calorie and gluten-free option to traditional pasta for topping with marinara. Or toss it with maple syrup or honey, a little butter or olive oil, some minced fresh herbs and some sea salt for a great side dish to any entrée. –Kathy
