This squash comes out in shreds/fibers like angel hair pasta. I ALWAYS serve it with meat sauce because that is what I like. Other folks say butter or olive oil with herbs. Pretty much anything you serve over pasta goes with this ‘pasta substitute”. This veggie makes a great ‘side-dish’ or you can use it as a substitute in dishes requiring thin pasta. Think outside the box. Asian, Italian, whatever you want!
Spagetti Squash hits the stores in the fall (or grow it yourself like I am ATTEMPTING this year). It is considered a “Winter Squash” so it will “keep” for a while. A whole fresh squash will keep approximately 1-2 months on the counter and 1-3 months in a refrigerator.
I have read where you can cook this bad boy using:
- a microwave (which I am not into and you can read that business here)
- a slow cooker
- or roasting
I roast in a moist oven.
Preheat oven to 375f.
This is just a post on how “I” do this. There are other ways that you might find more useful for your situation.
- I cut the squash in half length-wise. Make sure you have a very sharp, rather large knife for this task. Be careful.
- Scoop out the seeds and either discard seeds or save them, clean them and roast them to eat!
- Place cut halves, cut side down, in a heavy baking dish (9”x13”-ish) and pour a half cup, or so, of water over them. Cook until “just tender” – not mush. This should be about 30-35 minutes if you preheated your oven proper-like.
- Remove from oven and allow to cool a bit. You will need to handle the halves so be prepared with oven mitts or some other insulator.
- Rake a fork back and forth across the “meat” of the squash. This will create/loosed the strands – and you will see why they call this “Spaghetti Squash”.
- Serve up with your favorite sauce!