I love when these guys come back in season. It's so nice to have a pasta alternative as a grain-free foodie. It has a pretty mild taste so it goes great underneath a pungent tomato sauce, but can also hold its own with just a little olive oil or butter and seasonings.
Here's a little tutorial on how to prepare them to go hand-in-hand with some of my upcoming recipes.
1. First prick a few holes with a fork or skewer on all sides of the squash so the steam has a place to escape
2. Place the whole squash into a glass baking dish
3. Bake for 1 hour at 350 degrees, or until you can push the squash with your index finger and the skin gives in
4. Cut the squash in half (be careful it will be really hot!), and remove the seeds and stringy pulp
5. Use the tines of a fork to shred and create “spaghetti” strings from the flesh of the squash
Here's some recipes that go great with spaghetti squash!
Prawn and Heirloom Tomato Pasta
Thanks for posting this… I was just feeling sorry for myself the other day because I was craving pasta and spaghetti squash just didn’t even come on my radar. I think I know what’s going on the weekend’s grocery list.
Thanks for this tutorial! Your method turned out a lot better than what the instructions that came with the squash said to do. I’ve always half baked it and then boiled it. This is better because the “spaghetti” doesn’t come out watery at all like it did with boiling. Also, it saves on kitchen clean up!
Do you know…Can you freeze spaghetti squash? So we can enjoy it all year. I have it growing in my garden and wouldn’t that be nice.