If you’ve never tried Spaghetti Squash, you need to do it… fast! Spaghetti squash is a GREAT alternative to spaghetti noodles and is even a great side dish with chicken or fish, but is only around in the autumn months. And if it’s time to cut a couple calories after Thanksgiving weekend, this is a great way to do it!
There are a couple ways to cook the squash – regardless of how you cook it, you will need to cut it in half, length-wise, and scoop out the seeds and strings (just like a pumpkin). After it has been cooked, take a dinner fork and run the prongs down the inside of the squash and you will get long strings of squash that resemble spaghetti (hence the name). For best results, let the squash sit in a colander to rest/drain for about 10 minutes.
Ways to cook it…
If you want to boil it, get a big pot of water to a rolling boil and stick in the halves for 20 minutes; when you take it out, let it set for about 10 minutes then take a fork and run it down the inside until nothing is left but the skin. Let sit so moisture drains.
If you want to microwave it, put the halves in a glass, microwave-safe dish, add about a ¼ cup of water and cook for 12 minutes; once the timer goes off, take a fork to the inside. Let sit so moisture drains.
If you want to oven roast it, bake the halves at 375 degrees Fahrenheit, in a baking dish, for 40 minutes. Remove from the oven and run your fork through the squash. Let sit so moisture drains.
Ways to prepare it…
We like to use spaghetti squash as an alternative to spaghetti noodles so we normally put meat/red sauce over it, but you can also have it as a delicious, fall vegetable side dish. Add salt and pepper, nutmeg, cinnamon and/or allspice, and a little butter to your liking and it will pair great with chicken or fish. If you’re looking for a vegetable side dish for red meat, use something a little heavier like a roasted butternut squash or a sweet potato.
Let me know how you used spaghetti squash at home!