Spaghetti squash is a light yellow, football-shape vegetable that gets its name from the appearance of the squash on the inside. The edible part of the squash looks like a pile of spaghetti strands. Spaghetti squash ranges in size, but can weigh up to 8 lbs., yielding approximately 10 cups of vegetable. Spaghetti squash can be cooked in the oven, in the microwave and on the stovetop. Boiling the squash takes little to no effort.
Things You'll Need
- Cutting board
- Large saucepan or stock pot
- Kitchen timer
- Kitchen tongs
- Sauce, cheese and other condiments
Cut the spaghetti squash in half lengthwise with a sharp knife. The skin can be tough to get through, so protect yourself and your kitchen counter by using a cutting board.
Scoop out the seeds with a spoon, trying not to detach any of the strands of the squash. Discard the seeds.
Fill a large saucepan or stock pot with water. The pot should be large enough so that the whole squash can be submerged in the water.
Bring the water to a rolling boil.
Place both halves of the spaghetti squash, skin side up, into the pot. Return to a boil.
Turn down the heat to medium so that the water does not overflow as it boils. Set a kitchen timer for 15 minutes.
Check the spaghetti squash after 15 minutes by sticking a fork into the fleshy side. If the vegetable still seems tough, allow it to cook longer. A large squash may cook for as long as half an hour.
Lift the squash out of the water when it is fully cooked. Let the food cool long enough so you can handle it without burning yourself. Then use a spoon to scrape out the edible part of the vegetable.
Season as desired. Spaghetti squash is often served like pasta, with red sauce and cheese. Those with a sweeter palate may add honey, cinnamon and brown sugar instead of savory seasonings.