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.