So I've always wanted to try spaghetti squash. Of course I love good old pasta but I figured since I'm off today I'll give it a try!
Here is what you'll need:
1 medium spaghetti squash (about 2 to 3 pounds)
Sharp knife
Spoon to take out seeds
Roasting pan or baking dish (medium size)
Fork
Directions:
First, preheat your oven to 400 degrees
Here is what you'll need:
1 medium spaghetti squash (about 2 to 3 pounds)
Sharp knife
Spoon to take out seeds
Roasting pan or baking dish (medium size)
Fork
Directions:
First, preheat your oven to 400 degrees
I bought some arrabiata sauce at Trader Joe's to top off the spaghetti squash.
Cut the spaghetti squash in half to scoop out the seeds. I need to work on my muscles because it was so hard to cut it open! That's normal though so be sure to be careful.
Scoop out the seeds and as much as the stringy flesh as possible.
Next, place the squash with the halves cut down in the baking pan. I used a little water to help steam the squash but you don't have to do that. You can also place some aluminum foil over the squash as it cooks but both are optional. Cook the squash for 30-45 minutes, depending on the size. I cooked mine for about 40 minutes, but I should've left it in longer. It will be done when the squash is tender and you can poke a fork through it easily. Also, test a "noodle" to see whether it's crunchy or not. If it's a bit crunchy, pop it back in the oven for a bit.
Use your fork to start separating the strands.
Serve the squash immediately. I added some sauce and Parmesan cheese on top for some extra flavor. First time was a success!
It really made a lot of "spaghetti", so I'm storing the rest of it in a container in the refrigerator. It should last up to a week in there. If you'd like to freeze it, it'll last a few months. Enjoy!
Recipe for printing out
Here is what you'll need:
1 medium spaghetti squash (about 2 to 3 pounds)
Sharp knife
Spoon to take out seeds
Roasting pan or baking dish (medium size)
Fork
Directions:
• First, preheat your oven to 400 degrees
• Cut the spaghetti squash in half to scoop out the seeds. It is somewhat difficult to cut, so be extra careful
• Scoop out the seeds and as much as the stringy flesh as possible (you can also keep the seeds to roast them like pumpkin seeds if you'd like)
• Place squash cut halves down in medium baking sheet. (Optional: put a little water, just enough to cover bottom, inside pan. It will help steam squash a little better. You can also put some aluminum foil on top)
• Bake for 30-45 minutes, or until tender
• Use fork to separate strands into "noodles"
• Serve squash immediately with whatever toppings you prefer
*Can be stored in refrigerator for up to a week or freezer for a few months
Recipe for printing out
Here is what you'll need:
1 medium spaghetti squash (about 2 to 3 pounds)
Sharp knife
Spoon to take out seeds
Roasting pan or baking dish (medium size)
Fork
Directions:
• First, preheat your oven to 400 degrees
• Cut the spaghetti squash in half to scoop out the seeds. It is somewhat difficult to cut, so be extra careful
• Scoop out the seeds and as much as the stringy flesh as possible (you can also keep the seeds to roast them like pumpkin seeds if you'd like)
• Place squash cut halves down in medium baking sheet. (Optional: put a little water, just enough to cover bottom, inside pan. It will help steam squash a little better. You can also put some aluminum foil on top)
• Bake for 30-45 minutes, or until tender
• Use fork to separate strands into "noodles"
• Serve squash immediately with whatever toppings you prefer
*Can be stored in refrigerator for up to a week or freezer for a few months