BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
HOW TO COOK A SPAGHETTI SQUASH
Here's 2 easy ways to cook a spaghetti squash for all those great recipes. It's easier than you think. One reviewer has suggested poking a few holes in the squash before the initial microwaving. I have never done this and have never had a problem but you might want to do that just in case.
Provided by Realtor by day
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Wash the squash and leave it wet. Microwave it for 5 minutes to help soften the skin (it's still really hard).
- Cut squash lengthwise and remove seeds.
- To Microwave: put squash halves cut side down in baking dish in 1/4 cup of water covered with plastic. Nuke it for 7-10 minutes.
- To Bake: put squash halves cut side down in baking dish in 1/4 cup of water and bake for 45 minutes covered with foil. Don't let the water cook away. Check it and add more if needed.
- After it's cooled slightly, scrape out the veggie strands with a fork and season with olive oil, salt, pepper, garlic and parmesan cheese or proceed with another spaghetti squash recipe.
Nutrition Facts : Calories 23.5, Fat 0.4, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 5.2, Protein 0.5
HOW TO COOK SPAGHETTI SQUASH
There are so many ways to serve this wonderful veggie. I use it in place of pasta. You can experiment with different sauces and herbs to create a great tasting dish. Try it with Alfredo sauce, or add some pesto and butter or your favorite herbs. Look for more recipes I posted for this veggie.
Provided by Johnney
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- (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 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up.
- *****.
- (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.
- BUYING & STORING.
- When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.
- Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.
Nutrition Facts : Calories 140.7, Fat 2.6, SaturatedFat 0.5, Sodium 77.2, Carbohydrate 31.4, Protein 2.9
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