Being squash season, it was only a matter of time until a big ‘ol spaghetti squash found it’s way to my kitchen.
The first time I made this manned up enough to hack into this bada$$, I was more than a bit nervous. I kept seeing all these gorgeous pictures of perfectly cooked stringy spaghetti squash throughout the blog world, but never really understood what exactly I was supposed to do to get there. Fortunately, I pieced together a game plan…and got a pretty decent yield.
This time around I felt like an old pro, so I figured I should take pictures throughout the process. Since I had a million and one questions the first time around, others out there must too, right? Well either way, here’s my photo tutorial of how to make spaghetti squash.
To split it, get a huge knife and deliver a swift blow. You’ll notice two knives in this photos and that’s because in order to more easily hack it open, I first poke (stab) holes in the whole squash and then microwave it for 2 minutes. Make sure you poke holes with a small knife first so it doesn’t explode, and also make sure you rotate it in the micro or it will get too hot in one spot.
It should look like a pumpkin inside (but stringier and with far fewer seeds).
To cook it, place it open side down on a pan. If you want to, you can submerge it in a pan with an inch of water.
Get your mind out of the gutter…
I cooked this on 375 for an hour, but it does vary based on size and thickness. To know if it’s done, poke it with a knife. The knife will easily penetrate the skin if it’s ready.
Expose the inner flesh and let it cool a bit.
Once it has cooled a bit you can begin to scoop out the stringy squash flesh.
It will break away from the outside easily.
You will get a TON of squash out of this, so what I usually do is tupperware the spaghetti squash in several servings and freeze a few for a (future) quick and easy dinner. Don’t be nervous, it stores and reheats well, and you don’t lose any of the texture.
Look how closely you can scrape!
Hope this helps anyone out there who wants to try spaghetti squash but was too nervous to try. All you need is a big knife and some serious cojones.
I was actually craving a spaghetti squash the other day, but didnt get one, because I didnt know exactly how to cook it!!
Thanks for this post 🙂
Pingback: A full lunch hour « hungry hungry hippie
that sounds amazing!!
xoxo
shelley
http://findinghappinessandhealth.wordpress.com
I don’t normally advocate acting “girlie” in order to get special treatment, but usually if you ask really nicely at your grocery store they’ll hack it in half for you!
Just sayin’
(from the girl who stabbed herself in the hand getting the pit out of an avocado)
Happy Thanksgiving, sweets!
Nice set of squash halves…;) That looks gorgeous! What did you use to get the scrape with so it looks stringy? My mom has this Filipino melon baller thing-a-ma-bobber which on the other side has a scrappy part to make strings out of. Did you use something like that? Utensil image please =)
p.s. just made the spinach dip tonight…I like. A little sour cuz of the apple cider, but we’re bringing it to Ontario and maybe tweak it there a bit if needed…mmm…I likey!
Awesome tips!
Thanks for this! I LOVE spaghetti squash, but almost never make it because I’m a little lazy. Now I will!
Nice rack, by the way. (Couldn’t resist… mind is in gutter.)
I absolutely LOVE spaghetti squash! It’s so versatile in recipes 🙂
Pingback: Spaghetti squash mexicana « hungry hungry hippie
Pingback: Veggie Squash Noodles « hungry hungry hippie
Pingback: “C” is for Chayote Squash » Run With Sneakers
I just prick holes in the squash Toss it in the microwave. When it is soft and cooled enough to handle cut in half remove seeds and use a fork to dig out flesh. Yummy!!!!