Several types of squash are available at your local supermarket, and spaghetti squash is one of the most unusual. Spaghetti squash is a large, oblong squash with a lemon-yellow color that, when cooked, reveals long strands that look very much like spaghetti. Steaming is one of the best ways of preserving spaghetti squash's subtle, mild flavor.
Things You'll Need
- 1 spaghetti squash
- Vegetable brush
- Cutting board
- Large kitchen knife
- Large spoon
- Paring knife
- Toppings of your choice
Wash spaghetti squash by rinsing it under lukewarm, running water. Scrub it gently with a soft vegetable brush.
Put the spaghetti squash on a cutting board and cut it in half lengthwise with a large kitchen knife. Work carefully because the squash can slip.
Remove the seeds from the spaghetti squash with a large spoon, scraping away the pulp and string. Cut each half of the spaghetti squash into two pieces.
Put the pieces cut side down in a steamer and cook them for 20 minutes. Test the squash by poking it with a paring knife. If the knife slides in easily, the squash is done. It may be necessary to cook the squash a few minutes longer, depending on the thickness of the pieces.
Remove the squash from the steamer and allow it to cool slightly, then pull the strands out with a fork. Serve the squash hot with butter or olive oil, grated cheese, salt and pepper--or the toppings of your choice.
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