(They're still fine to eat if you don’t mind the texture though.) Keep a close eye on your squash: If it gets overcooked, you may notice a few soft spots that are a little mushy. If not, continue to bake, testing it every 5 minutes, until tender. How do I know when the spaghetti squash is done?ĭrag a fork along the flesh of the squash-if the strands release easily, the squash is done. Roast them as you would pumpkin seeds: Spread them on a baking sheet, toss them with olive oil, salt, and some dried herbs or spices and bake at 275˚, stirring occasionally, until toasted, 10 to 15 minutes. If your squash is too firm to cut in half safely, poke it a few times with the tip of a sharp knife or a fork and roast it whole on a baking sheet at 375˚ until tender, about 1 hour, then cut it in half and let it cool before removing the seeds and pulp.ĭon’t throw out the seeds-they are edible! Once you’ve scooped out the seeds, clean off any pulp and rinse under cold water to remove any strings. It’s much easier to remove the seeds while the squash is cool, so scrape them out with a metal spoon (along with any pulp) before roasting. You’ll find a tough stem at one end just cut through it (or just lop off the portion just above it). Start with a long sharp knife (a chef’s knife is perfect) and very carefully insert it into the center to cut lengthwise down the side to slice it in half.
Spaghetti squash is a winter squash type, which means it has a pretty tough exterior.
SPAGHETTI SQUASH SEEDLING HOW TO
All you need is an oven-no fancy gadgets required! Learn how to cook spaghetti squash below. Try Ree Drummond's Spaghetti Squash with Maple Syrup and Shallots and Roasted Spaghetti Squash with Kale. Best of all? It’s one of the easiest things to make. It's especially good as a savory-sweet side with a little maple syrup or in a salad.
SPAGHETTI SQUASH SEEDLING PLUS
If you’re craving pasta and want to make a lighter dish without cutting it out entirely, try doing half noodles and half squash to sneak in some vegetables and healthy fiber while still getting your pasta fix.Īnd if you’re looking for a delicious side dish for meat or fish, toss the strands with olive oil or butter and salt and pepper, plus some cheese and chopped herbs (like parmesan and parsley). Try tossing it with a jar of The Pioneer Woman marinara sauce or The Pioneer Woman Bolognese sauce, or a homemade, creamy alfredo sauce recipe. Once you coat the stringy squash in your favorite sauce, you’ll probably forget that you’re trimming off almost 30 grams of carbs and about 160 calories in each 1 cup serving. A big bowl of spaghetti squash allows you to still indulge while keeping things on the healthier side. Give it a try if you’re looking to cut carbs, calories, or refined flour from a meal without totally missing out on the pasta factor (thank you, Mother Nature!). We'll teach you how to cook spaghetti squash right here. Thanks to its mild taste, it can take on a variety of other flavors, which is why it’s often used as an alternative to pasta. Don’t try to trick anyone, because it’s simply not pasta!) However, it’s a really delicious vegetable in its own right. (But let’s be clear: Spaghetti squash is not pasta. It is also a very smart-and healthful-replacement for spaghetti and other pastas, thanks to its low glycemic index, low-carb nature, and similar al dente texture. Spaghetti squash gets its name from the fact that you can shred the cooked flesh into long strands that resemble a super thin spaghetti or angel hair pasta.
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