Cooking spaghetti squash?
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| You don't have an axe???
I could loan you a couple! That brings to mind your sleepness nights and break-in fears thread....this would fit right in..... 
and I don't know how to cook the squash either......  |
Paula O. wrote: How do you cook spaghetti squash? I cook butternut squash by piercing it with a paring knife, then microwaving it. Can I do spaghetti squash the same way? I don't think I could cut it before cooking unless I had an axe!
While you are waiting for Dawn's axe, yes you can cook it the same way. after its cooked you then will also use a fork to separate the strands of "spaghetti" Yum |
Quote: You've heard spaghetti squash is a great substitute for pasta, and you've lugged one home from the store. Now what do you do?
Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each. Cutting Up Spaghetti Squash Advantages to cutting the spaghetti squash up before cooking: It cooks faster. Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw. Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F. Microwave 6 to 8 minutes (let stand for a few minutes afterwards) Boil 20 minutes or so. Separate strands by running a fork through in the "from stem to stern" direction. Cooking Spaghetti Squash Whole Advantages to cooking the squash whole: It's easier. Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds. Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.") Bake about an hour in the oven at 375 F. Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterwards to finish steaming. Boil for half an hour or so. Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours). When done, cut open "at the equator", remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork. http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm |
| I always cut it first -- you need a really good knife..... after it's cleaned of seeds, etc. I sprinkle with garlic powder and bake in the oven @375 for 45-60 mins. After I use a fork to get the strands into a bowl and mix with a little sauce and fresh parmesan cheese and bake for about 15 mins more. Now I think I have to go to the store and get one tonight, I love spaghetti squash. |
| ^^
I think I'll have to, too! I feel so hungry now. Yum |
| I steam mine in the micro, dish with water cut squash in half, seed and cook. I love it with just butter and S&P
also as one said is to pull it out ( very easy) and put sauce on top with grated cheesee . VERY GOOD. I also have done it in my pressure cooker for 10 min. bang its done. The squash will always come out and the shell is clean. no waste. |
| I love this recipe:
http://www.epicurious.com/recipes/food/ ... ces-106168 I used to cut, clean and bake but the microwave does a much better job. |
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