Spaghetti Squash How To

Not sure what spaghetti squash is? You know what it is but don't know what do do with it?  Well no matter the reason you haven't had it, you are about to learn what it is and how to cook it! 

The spaghetti squash is an oblong seed-bearing variety of winter squash.  The fruit can range in either from ivory to yellow or orange in color.  The orange varieties have a higher carotene content.  It's center contains many large seeds.  It's flesh is bright yellow or orange.  When raw, the flesh is solid and similar to other raw squash.  When cooked the flesh falls away from the fruit in ribbons or stands like spaghetti.  

  

Still intimidated?  Well just go purchase yourself a spaghetti squash turn on your oven to 400 and bake for 1 hour and 30 minutes.  Once the time is up place on a baking sheet and let set 10-15 minutes.  You can slice it any way you want as long as one way it is halved!    

I slice length wise it is easier to remove the seeds.  To remove the seeds I just cut them out with scissors.  I go down the sides then from the bottom of the seeds and pull them out.  You are not wasting any of the squash trust me.  This squash could feed a small village.   You can save the seeds and bake later.  This is not a have too by no means. 

Once the seeds are out I start to fluff the flesh with my fork.  I do not want to be to rough cause I want it to maintain its spaghetti like appearance.  

When you cooked the squash you baked it long enough that you will be able to completely remove the entirety of the squash from its outer layer.  Absolutely no waste!!  I put mine strait into tupperware because I had no immediate plans for it.  Although I did set aside just for a bite.

I place just enough in one bowl and put a wet paper towel over it and microwave it for 1 minute and 30 seconds.  This insures that the squash is completely cooked and hot enough to melt the butter I am going to top it with, as well as 1 TB of pesto.   If you are serving as a meal you can place a skillet over medium heat and let the pan get hot.  Then add the squash and once its sizzling add 1/4 cup of water to make some steam.  Toss around for another minute then your ready to go!

Please do not forget this is so versatile.  Besides its hints of sweetness this is a great calorie substitute over pasta!  You won't hardly know the difference once topped with toasted garlic and olive oil or even some pasta sauce.  It makes a wonderful fall dish.