You can see us do it around the 1:45-mark. Instead of making squash boats, we cut it in half crosswise. Note: There is another way to cut spaghetti squash: If you watch the video above, we show you a second way to cut the squash.
BAKED SPAGHETTI SQUASH HOW TO
If you take a look in the notes section of the recipe, we’ve shared tips for how to roast them. If you’re a fan of roasted pumpkin seeds, you can use spaghetti squash seeds to make something very similar. When you’ve cut the squash in half, scoop out the seeds. We don’t recommend microwaving a whole squash longer than that, though - steam will build up inside the squash and it could lead to a pretty dangerous situation. This little bit of time in the microwave helps to soften the outer shell, making it a little easier to cut. Pop it into the microwave for three to four minutes. If the squash is just too hard to cut through, here’s a trick to soften the shell: Pierce the squash in a few places with a knife or fork and score it where you eventually want to cut. Use a dish towel to steady the spaghetti squash when cutting it in half. (Watch us do this in the video - it’s simple.) The force of pulling will release one half away from the stem. Wiggle the knife out out the squash, then pull each half apart. Pierce the knife into the middle of the spaghetti squash and cut it from stem to end, but don’t try to cut through the stem (it’s way too tough). Then the other half sits underneath my hand so I can hold the squash firmly. I like putting half of it underneath the squash so it can’t roll around on me. What You’ll Need: You need a heavy chef’s knife, a towel to keep the squash steady as you cut (as well as to protect your hand), and a little bit of muscle power. I’ve outlined the steps we take to cut the squash in half below and you can watch me do it in the video above. Jump to the Spaghetti Squash Recipe The Best Way to Cut Spaghetti Squashĭon’t let spaghetti squash’s hard shell scare you! We’ve got the trick to cutting through it safely. Spaghetti squash is simple to cook and can be used 100 different ways. We show how to cut, cook, and serve it including how to cook it in the oven, slow cooker, pressure cooker (Instant Pot) or, if you are short on time, in the microwave.
You can also place in a 350° oven for 10 minutes, or heat in a skillet over medium heat.All of our best tips for how to cook spaghetti squash. To Reheat: The easiest way to warm leftover spaghetti squash is in the microwave.To Freeze: Place the “noodles” in a single layer on a baking sheet lined with parchment paper. Pre-freeze for 2-3 hours, or until squash is firm. Transfer frozen squash to a freezer-safe bag, remove as much air as possible, and f reeze for up to 5-6 months.To Store: This will last for up to 4-5 days when stored in an airtight container in the refrigerator.To Prep-Ahead: Make roasted spaghetti squash in advance to have on hand for easy recipes.(I like to use this trick when Cutting Butternut Squash, too!) Poke a few holes into the squash and microwave it for a few minutes to soften the skin.Use a freshly sharpened knife and a cutting board that does not slide around.Smaller squash can be easier to cut through than larger ones.Here are a few tips to easily cut this stubborn vegetable:
BAKED SPAGHETTI SQUASH SKIN
Much like its oranger cousin, the butternut squash, spaghetti squash have a somewhat tough and hard skin that can be challenging to cut through. Repeat this process until the entire squash has been turned into “noodles”. To turn the spaghetti squash into “pasta” place a large fork into the flesh at the stem end and pull towards the opposite end until long strands form. These are the steps to follow for making roasted spaghetti squash: Step 1: Cut the spaghetti squash in half lengthwise. Trust me, once you’ve learned the best way to bake this delectable Fall gourd, you’re not going to want to go back to your old ways! How to Bake Spaghetti Squash While cooking spaghetti squash in the Instant Pot is a little bit quicker, the oven will give you amazing flavor and texture. It will even make it a little bit sweet from the natural caramelization of the squash. It comes out absolutely perfect every single time. Roasted in the oven with a bit of oil, salt and pepper. Since then a SO much better, and much easier method has become the ONLY way we cook spaghetti squash in our house. That technique resulted in a soggy and watery mess of spaghetti squash! They suggested I place the squash halves in a baking dish filled with water and then roast it in the oven.
When I first learned how to bake spaghetti squash someone seriously led me astray.
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