" for a microwave, cut the squash in half, scoop out the seeds, place face down in a buttered microwavable dish, add water to cover the bottom of the dish in a thin layer, and microwave on high until soft, 15 to 20 minutes."For a pressure cooker, cut the squash into big chunks-no need to remove skins or seeds first-place them in the pressure cooker, add water, and cook on high for 15 minutes," she says.
You might be wondering, "Can I cook it in the microwave? Or Instant Pot?" Well, former Food52er Ali Stafford has you covered: Of course, this isn't the only way to tackle a spaghetti squash. The squash will keep covered in the fridge for three to five days. For a a larger squash, try 6 minutes per side. Turn it to the other side and microwave it for 5 more minutes, until its soft to the touch. Top or serve as desired (see below for ideas). Pierce the spaghetti squash in a few spots with a sharp knife. Grab a fork and, starting from the edge where flesh meets peel, shred the cut sides until it looks like spaghetti. Remove from the oven and let it cool until you can handle the halves. You don't want to overcook the squash, as it'll lead to limper strands once you shred it. Whilst you can boil, microwave or steam spaghetti squash, roasting gets the most flavour into it as it starts to caramelise and. Roast for 30 to 40 minutes (check closer to 30 for a smaller squash), until you can easily pierce the flesh of one of the cut sides with a fork, and the edges are getting caramel-y and golden. Place each half, cut side–down, onto the parchment-lined sheet pan. The quickest way to get this side dish on the table is to cut the squash in half and cook it face-down in a baking dish. Place whole (uncut) spaghetti squash on a parchment paper lined baking sheet Using a fork, poke the squash twice Bake at 350F for 60-80 minutes Allow. If you like, you can add other accoutrement here as well (i.e., cut little slits into the squash and add pieces of garlic, sprinkle with cayenne pepper, etc.). Like all winter squash, spaghetti squash requires some time in the oven before it becomes tender enough to eat. Place cut side down and bake 40 minutes or just until tender. Drizzle the cut side with oil or spread with butter. Season the cut sides liberally with kosher salt and pepper. Scoop out seeds and stringy bits and discard (or save the seeds for roasting). Place the lid on the pressure cooker and cook under high pressure for 7 minutes. I put them cut-side up, but it doesn’t really matter which way is up. Microwaving cooks a spaghetti squash in 10 minutes. This releases the steam and keeps the squash from becoming watery. Place the squash halves on the steamer insert. Place squash cut-side down on a microwave safe plate. Pour 1/2 cup water into the hollow of the squash itself (not into the dish), then place the other half on top cut-side-down. Seasonĭrizzle each of the cut halves with about a tablespoon of olive oil (or a high heat–friendly neutral oil, like avocado oil, if you prefer). Place the steamer insert/trivet into your pressure cooker. Check out these incredible spaghetti squash recipes that cut carbs and give some of your favorite dishes a whole new flavor. Store spaghetti squash for several weeks at room temperature.Gutless, seedless spaghetti squash, before it got seasoned, flipped, and baked. Use a fork to rake the cooked squash flesh into strands.
Set the squash halves aside until cool enough to handle. Taste a few strands: they should be tender. Set the squash halves cut side down on a heavy-duty rimmed baking sheet, and bake at 350☏ until the strands of flesh separate easily when raked with a fork, 50 minutes to 1 hour. Halve the squash lengthwise and scoop out the seeds.
#COOKING SPAGHETTI SQUASH HOW TO#
How to choose:Ĭhoose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. Toss cooked spaghetti squash with your favorite marinara sauce or pesto, or sauté with brown butter and fresh herbs. When the squash is cooked, heat a large skillet to medium low. Their mild flavor pairs well with just about any dressing or sauce. Cook the spaghetti squash: Make Roasted Spaghetti Squash or Instant Pot Spaghetti Squash. Once cooked, they make an unexpected ingredient in shredded vegetable salads or a great stand-in for spaghetti. Place cut side down on baking sheet and roast until flesh is easily shreddable. Drizzle with olive oil, and season with salt and pepper. Named for the crisp spaghetti-like strands of their cooked flesh, these football-size squash are more about texture than flavor. Cut spaghetti squash in half lengthwise and scoop out seeds.