If you follow me on Instagram you pretty much know I have recently developed a bit of an obsession with spaghetti squash. Lawdy it’s delicious and flexible especially for those of us who are gluten free. It makes a great substitute for noodles and well, spaghetti (or any pasta product).
The first few times I cooked the squash, it was delicious, but it looked nothing like spaghetti. It was short broken bits of yumminess but for the life of me I couldn’t figure out why they called it “spaghetti” squash. Then one day I decided to do a little research.
I was cutting it wrong. Duh. I love this squash because I can cook and prep it on a Sunday with little to no effort and have it ready to go during the week. Yes ma’am.
Most of us who are chefs have a tendency towards wanting to stabilize ROUND foods when we are cooking, hence my desire to cut the squash the LONG way rather than across the circumference of the squash.
Once I realized what I was doing wrong, I set out to make cooking easier. I tested a few ideas to make it clean & easy to deal with and here’s what I came up with. Many claim that you can roast it whole, but for me, cleaning out the seeds afterwards is a huge PIA. I prefer to do that up front.
Here is my step-by-step process for squash prep. Easy peasy.
1. Cut squash in half across circumference.
2. Clean out seeds.
3. Line a cookie sheet with aluminum foil.
4. Squeeze foil up around the squash to stabilize.
Bake in at 375 for 1 hour 15 mins (your time may vary depending on YOUR stove). Must be fork tender.
I use a large flat serving spoon for the next part.
5. Make an initial plunge along the edge
6. Remove spoon and continue do the same around the entire circumference.
7. Run the spoon around the entire circumference of the skin and meat
8. Pull away from the skin in one piece. (this can be tough on the end that has the stem. It might require a little bit of deeper maneuvering with the spoon and your hand outside pulling on the stem.
9. Insert your knife inside of the scooped out half all the way to the top and then run it THRU the side of the squash round.
10. Open it up and lay it out flat.
11. Separate “spaghetti” strands with your fingers.
What do I do with my spaghetti squash?
Anything I’d do with noodles or spaghetti. My current favorite uses = Pho and Shrimp scampi.
I bake a squash on Sunday and have it ready to go in the fridge during the week. It makes a hot meal a night quick and easy if I don’t have to spend an 1.5 hours prepping the squash. Just sayin’…