~Spaghetti Squash 101~
Find a Conversation
| Mon, 01-28-2008 - 9:02pm |
If you've never tried spaghetti squash, you really MUST try it! Use it when you'd ordinarily serve regular pasta or try a new recipe.
Here's what it looks like

How To Cook Spaghetti Squash
- Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
- Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
- Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
- Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.
While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990's, an orange spaghetti squash, known as "Orangetti" was developed and this is what is frequently found in today's supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it. A dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories.


Edited 6/8/2008 1:02 pm ET by cl-cathy205



1 Onion, chopped
1 red pepper, cut in strips
1 green pepper, cut in strips
28oz crushed tomato
garlic, minced (I used in the jar already minced)
parmesan cheese
shredded
I love spaghetti squash and had some tonight for supper!
I always have mine with a little butter (or margarine). That's it! I've been meaning to try it with a little garlic powder.
BTW, I microwave mine whole. I used to cut it in half, but it was always such a hassle. Now I use a corkscrew to open a hole in it and microwave it until it is tender, then I cut it open and scoop out the seeds. It is MUCH easier for me this way!
Elena
Alisa
Alisa
I remember the first time I made this, my DH really couldn't figure out if it was spaghetti or squash. *LOL* I haven't had it in a while, I should buy another one sometime.
Linda