Don't be intimidated by the winter squash. You aren't the first person to buy a well priced, brick of produce only to bring it home and feel at a loss. Where to even begin? For spaghetti squash, I find that many clients are quite frankly befuddled by how to get from step 1 raw squash brick to step 5 spaghetti like noodles. Cooking spaghetti squash is easier than you think. So beginners, welcome to spaghetti squash 101 in 5 steps.
Step 1: Cut the squash in half length wise and remove the seeds. Scoop it out like a pumpkin so all of the stringy guts and seeds are removed.
Step 2: Pre-heat your oven to 350 F. Drizzle olive oil, sea salt and black pepper on the inner part of the spaghetti squash. Place face down on a baking dish. And now we wait….
Step 3: Your squash cooking time depends on how big your squash is. For this squash (see size related to hand above), it took about 40 minutes. You'll know your squash is ready when you can pierce it with a knife and easily scrape the interior flesh to 'fluff' the spaghetti with a fork. (see image 1)
Step 4: Okay, so the squash is out, now time to make the noodles happen. Take a fork and run it down and along the interior squash flesh. Scrape down the sides, pulling the fork towards the middle of the squash. (see image 2)
Step 5: Transfer the noodles to a dish and toss out the remaining shell/skin and top with sauce!
Now top with your sauce of choice! One squash will make two meals for the husband plus self. Our favorite topping is a tomato sauce with tomato chunks and a sprinkle of fresh oregano and cheese. As the husband says "There is nothing I don't like about this".
This squash is a great fiber rich alternative to regular pasta. For 1 cup, we're talking under 50 calories. Mind blown.
Are you overwhelmed by winter squashes? What stumps you?
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.