Spaghetti Squash – is a great versatile vegetable that will take on any flavour that you put with it. By itself it doesn’t have much taste. What makes or breaks any spaghetti squash is how it’s cooked. It must be just right. If you cook it too long, it will be mushy, and hold in too much water, very similar to over cooking pasta.
Depending on your microwave – Average sized spaghetti spuash is 10 minutes. It may require 12 minutes. 15 for large, or 8 for a small one. This is been the length for the last two microwaves we’ve owned.
The First thing we do is cut both ends off, and then cut directly in half length wise.
The picture above is what it’ll look like when you first cut it open.
You will then use a spoon, and take out the seeds and extra stringy things attached to the seeds. When done it should look like the following:
Once cleaned, you’ll then put it “on paper towel” or on a plate if you are using a smaller squash. The shell should be up. So the Squash portion is face down. Like pictured below.
You will then place in it in a microwave for approximately 10 minutes. If it’s your first time, you’ll want to try 8 minutes, and watch the coloring of the squash itself, It should be a dark yellow, and easy to fork out. What I do is when the time is up, I stab one end with a fork closer to the edges, and see if it’s easy to poke and pull apart from the shell, If it’s not – then put it back in for 2 minutes at a time.
Once it’s cooked, It is very hot. You will want to remove it using oven mits, and put directly into your serving bowl, while holding the squash with one hand, you will then start to shred the squash by using your fork, and scraping it, It will then look like spaghetti as you scrape it with your fork.
Once your done, and semi close to the shell, you are done. Toss the Shells in the garbage, and put your squash in your serving bowl, add a few dabs of butter, and stir.
You now have FAUX spaghetti. Simply add your spaghetti sauce, or eat with butter, and a bit of parmesian cheese.
Tasty and Filling!
More on Spagetti Squash:
A dieter’s dream, a four-ounce serving of spaghetti squash has only 37 calories.
Spaghetti Squash can be stored at room temperature for about a month.
Best Spaghetti squash is found in the fall and early winter. This squash is easy to find all year long, but you’ll easily find beautiful large squash during the fall and early winter. Also will be frugal to buy at this time, unlike now in June, you’ll pay more per pound.
What to Look For: Mature spaghetti squash is oblong in shape with a creamy-yellow shell. Choose firm squash that’s free of soft spots and feels heavy for its size.
What to Cook with it?
I add parm cheese, and a bit of butter, or simply add your favorite spaghetti sauce and serve.
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