The Inspired Cook
Spaghetti squash saves the day!
Lately, I’ve heard a lot of talk about spaghetti squash. Did you know that many people substitute its flesh for pasta noodles? Well, they do.
For those following a low-carbohydrate, vegan, grain-free, or gluten-free diet, spaghetti squash saves the day by allowing those individuals to enjoy pasta dishes once again. With my recent Hashimoto’s Disease diagnosis and subsequent gluten-free directive, I was eager to try my hand at preparing it.
Little did I know just exactly how difficult it is to cut one into halves. I struggled for about five minutes before I succeeded. Maybe I need to sharpen my knife.
The next step was to remove the seeds and stringy bits. I used a spoon to do this. Since I knew the flesh turns to noodles after it’s cooked, I wasn’t sure exactly how deep to scrape.
So, I searched YouTube for a video about how to prepare a spaghetti squash for cooking in an oven. There are many videos on this topic, and the ones I watched were very helpful in letting me know that it was okay to leave a few stringy bits.
I was surprised by how many noodles that one squash will produce. I had more than enough to have several servings topped with my homemade spaghetti sauce. (See photo.) I can’t wait to create other recipes using this amazingly versatile vegetable, which has become my favorite impasta.
How to Cook Spaghetti Squash
Ingredients:
1 (2- 3-lb.) spaghetti squash
Directions:
Preheat the oven to 400 degrees F. Coat a rimmed-baking pan with cooking spray; set aside.
Place the squash on a kitchen towel-lined cutting board to prevent slipping. Using a large, sharp chef’s knife, pierce the center of the squash. While working the knife back and forth, cut the squash in half through one end. Carefully remove the knife and turn the squash around. Place the knife into the center cut and repeat.
After cutting it in half, use a spoon to scrape out the seeds and stringy bits, being careful not to scoop into the flesh. Discard the strings. You may reserve the seeds to roast later for a healthful snack.
Next, place the cut sides of the squash downward on the prepared pan. Bake it for 30 to 40 minutes, depending on its size. Test for doneness after 30 minutes. It is done when you can easily pierce through its flesh to its peel with a fork.
To remove the flesh, use a fork to separate it from the peel by pulling it gently. Carefully separate it into strands or noodles.
To serve, toss the squash with olive oil, butter, or your favorite sauce. It can be stored in the refrigerator for a week or three months if frozen.
To reheat, place the squash into a saucepan with about an inch of water. Bring it to a boil and cook for 2-3 minutes; drain and serve. It can be reheated in a microwave as well.
Yield: about six cups of noodles
