Here’s how to cook spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.
As I plan content for the year ahead, I truly need Eating Bird Food to be an asset for you! Thinking about how to set up a specific fixing? Have inquiries regarding why certain food sources are considered solid and others aren’t? Need to get familiar with feast preparing? I need to be your go-to young lady for everything solid eating.So considering that, we should speak about spaghetti squash! You’ve likely seen it at the supermarket or stuck plans with spaghetti squash on Pinterest, however have you at any point made it? If not, get energized on the grounds that I’m plunging into all the quick and dirty subtleties for you!
We should back wayyy up… what the hell is spaghetti squash? It’s a yellow, oval molded squash that is in season in the fall and cold weather months. When cooked, you can shred the inner parts into long, noodle-like strands. Subsequently the name: spaghetti squash. The surface is a smidgen more sinewy than pasta, however makes an incredible substitute for normal spaghetti noodles.
Try not to abhor me for this answer, yet it doesn’t actually have a huge load of flavor. Despite the fact that, I do think it has a smidgen of pleasantness to it. It is astounding as a sub for pasta since it lets whatever sauce you’re utilizing sparkle. You can get insane with your sauce flavorings and realize that the spaghetti squash will genuinely be a base and not grant an excess of flavor.First thing first, before you even get to the cooking part, you need to cut it. I’ll be straightforward and say I don’t adore cutting spaghetti squash, yet it’s such a ton simpler in the event that you have a huge, sharp blade. We have a Shun gourmet specialist’s blade that I love. Another alternative is to jab a couple little openings in the squash utilizing a fork and afterward microwave the whole squash for around 5 minutes to relax the squash a digit and make the interaction somewhat simpler. Go lethargic and be extra cautious!
With regards to what direction to cut spaghetti squash there are two primary ways — widthwise and longwise. I used to cut my squash longwise constantly until I understood that the squash’s strands go here and there aimlessly around within the squash and on the off chance that you cut it widthwise into rings you get longer spaghetti strands. What’s more, the rings help decrease dampness also so the spaghetti squash isn’t watery after it’s finished cooking.
A simple recipe for cooking spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.
- 1 large spaghetti squash
- 1-2 teaspoons olive oil
- sea salt and pepper
- Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into halves or rings. If you cut the squash into rings, try to make the rings about the same size, around 1-1/2 inches.
- Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
- Place squash on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.
- Bake for 30-40 minutes, flipping rings once about 15 minutes in.
- Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.