How to Cut a Spaghetti Squash

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Spaghetti squash is a winter squash with flesh that is often compared to or substituted for pasta once it has been cooked. Spaghetti squash can be cooked in a variety of ways, with the most common being baked or boiled. It can be cut either before or after the cooking process. Once it is cut, seeded and cooked, the flesh will strand from the squash using a fork.

Things You'll Need

  • Spaghetti squash
  • Cutting board
  • Baking or cookie sheet
  • Sharp knife
  • Large spoon
  • Fork
  • Wash the spaghetti squash under cool, running water to remove any dirt and debris. A kitchen brush or scrubby may be used to remove heavy accumulations of dirt on the skin.

  • Place the squash on your cutting board. With a sharp knife, cut the spaghetti squash in half, lengthwise. This will give you the longest spaghetti strands after cooking.

  • Scoop the seeds and scrape the fibers of the flesh of the spaghetti squash with a spoon.

  • Place the squash, cut side down, on a baking or cookie sheet. Cook for 45 to 60 minutes in a 350-degree-Fahrenheit oven or until the flesh can be easily pierced with a fork.

  • Use a fork to remove the strands of flesh from the cooked squash.

Tips & Warnings

  • You also can bake the spaghetti squash whole and remove the seeds after cooking. Pierce the flesh several times with a fork and bake for 60 minutes in a 400-degree-Fahrenheit oven. Cut the spaghetti squash in half, lengthwise after cooking to remove the seeds and strand the squash.
  • After cutting the squash in half and removing the seeds, the halves can also be boiled in water or broth until soft.
  • Spaghetti squash seeds can be roasted and eaten much like pumpkin seeds.
  • For a simple meal, try tossing spaghetti squash strands with 2 tbsp. bacon bits, 3 tbsp. butter or olive oil and 3/4 cup of Parmesan or Romano cheese.
  • Try mixing spaghetti squash strands with regular spaghetti and serving with your favorite pasta sauce. This is an easy way to serve a unique vegetable to picky eaters.

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