How to cook Spaghetti Squash PERFECTLY!
If you have never tried spaghetti squash, I highly recommend you add this inexpensive and versatile winter squash to your meal rotation.
Even though the texture would lead you to believe it is high in fiber it is not particularly so but it does provide Vitamin A, Vitamin C, Manganese, Potassium, and B6.
A filling serving of 1-cup is only 42 calories without any added fats or sauces.
Use it to replace the pasta in chili spaghetti, add the shreds instead of rice or noodles to your favorite homemade vegetable soup, top the shreds with marinara, or simply mix in a drizzle of olive oil or grass-fed butter, topping with your choice of grated cheese.
Some seasonings to consider... Italian spices, black pepper, red pepper flakes, parsley, dill, chives, garlic or cinnamon and ginger. Try a Moroccan-inspired rendition with cumin, coriander, garlic, and cilantro.
Let me know in the comments if you have a favorite way to eat spaghetti squash.
How to cook Spaghetti Squash perfectly...
~ Preheat oven to 400°
~ Cut in half with a large chef's knife. Be very careful, as the rounded shape can easily slide, giving an opportunity for a nasty cut. If you want to soften it a bit, try poking holes in the surface (to allow steam to escape) then microwave the whole squash for a minute or two. Allow to cool before handling, then attempt to cut in half. You can also do this in a conventional oven. Repeat the process as needed.
~ Scoop out seeds.
~ Drizzle a scant amount of EVOO on the surface of each half. Salt with a quality salt like Himalayan Pink Salt or Redmond Sea Salt
~ Place cut side down in a parchment-lined baking dish.
~ The size of the squash will determine the baking time. If it is a pound or so, begin checking for doneness (per the video) around 35 minutes. Re-check at 7-10 minute intervals. You will get a feel for how long as you gain experience. If they are 2 lbs or more, let it bake for 45-50 minutes before checking.
~ Remove from oven when tender but still slightly firm. Allow to cool before scooping out the strands.
~ Season or sauce at this stage. Serve.
Here's to your health! Enjoy!
Items you will need for this recipe.
My Recipe System
You can WATCH the video here • Recipe Organization - My efficient and EAS...
3-ring binder – https://amzn.to/3ruXND6 Amazon has so many great color choices!
Removable, writable tabs - https://amzn.to/3rBGn87
Sheet protectors - https://amzn.to/44v1DL8
Misc
~ Parchment Paper - https://amzn.to/3mlP9od
~ Chef - https://amzn.to/3ImoO26 I own a very old 8" knife by Forschner, which I love, but it was quite expensive. This knife has great reviews and offers everything you will need as a home cook. If you want to spend more, that's also fine, just do your research. I'll post a video soon on choosing the correct size but most women need an 8" and men a 10" and up
~ Olive Oil – https://amzn.to/3jXEHly There are a variety of sizes and prices. I buy the 16.9 oz for around $12-$13
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