![]() Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands. Add cooked squash strands to the pan and mix thoroughly. Add in the garlic and stir until fragrant. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork. Rub insides of each half of the spaghetti squash with 1-2 Tbls olive oil, and season with salt and pepper. Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.įlip the squash halves so they are cut side down. Place the squash halves cut side up on the prepared baking sheet. Using a soup spoon, scrape out the seeds and discard them. Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half. Using a very sharp chef’s knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Spaghetti squash has a long shelf life and prior to cooking, can be stored in a cool dry place for up to a month. ![]() What You’ll Need To Cook Spaghetti SquashĪ ripe spaghetti squash should be firm, heavy for its size, free of soft spots, and creamy to dark yellow in color. Below I’ll show you how to cook spaghetti squash in just a few simple steps. Spaghetti squash can be daunting to cook because it’s one of those unwieldy gourds you’re not quite sure how to go at, but don’t let the hard shell intimidate you! As long as you have a sharp knife, you’re in good shape. The strands are often mixed with other ingredients and eaten out of the shell as a “spaghetti squash boat” or baked into a comforting spaghetti squash casserole. Or you can just toss it with butter or olive oil, salt, and pepper. Stir in the shredded squash, season with salt and pepper, and add the parmesan and parsley. Next, saute the mushrooms, garlic, and spinach. With a fork, shred the insides of the squash. The neutral flavor of spaghetti squash pairs nicely with a variety of sauces, from pesto to tomato sauce. Drizzle the squash with olive oil, season with salt, and bake, cut sides down, until fork tender. One of the most versatile is spaghetti squash, a medium-sized, oval-shaped squash with yellow skin that gets its name from the texture of the flesh after it’s cooked it miraculously transforms into spaghetti-like strands that can be used as a low-carb, low-cal pasta alternative. Use a sharp chef's knife to slice spaghetti squash in half lengthwise. Next grab a rimmed baking sheet or a rimmed baking dish. Space for textĪs the days get cooler and shorter, you’ll notice a variety of fall and winter squashes at the supermarket, from butternut to acorn to pumpkin. 2 pounds) 1-2 tsp olive oil or avocado oil - tsp fine sea salt (season to taste) tsp pepper Instructions Pre-heat oven to 400F. Plate with cooked spaghetti squash on white wooden background, top view.
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