Spaghetti Squash is returning in popularity. If you've never made it before, it can be quite intimidating. You can Bake it in the oven, slow cooker, or microwave.
You can also freeze your garden treasures
I learned a little trick that makes cutting the thick shell a bit easier.
Put your squash in the microwave and cook on high 1-3 minutes.
This will soften the shell.
*Do not cook any longer without cutting or piercing your squash, the steam needs to vent.
Oven Methods
I prefer the rich flavor from baking in the oven.
There are two ways I like to cut my spaghetti squash.
The fastest and easiest method:
First, you need a really good quality sharp knife.
Cut it in half down the middle.
Scoop out the guts and seeds.
You can separate the seeds from the flesh and roast them just like pumpkin seeds.
You will be left with a boat looking squash.
Brush the entire fleshy portion with olive oil.
Add salt and pepper to taste.
Bake at 350 for 30-45 minutes on a cookie sheet, fleshy side down.
Remove from oven.
It should easily be removed by a fork or spoon, if not cook it a few minutes longer.
Scrape all the flesh away from the outer shell.
It should separate into stringy noodle like strands.
You can eat as is, top it with sauce, or mix it like a casserole put it back in the shell for a twice bake dish.
The second method produces longer more spaghetti length noodles.
Microwave like before to soften if desired.
Instead of cutting own the middle length wise, cut it into two inch rings width wise.
Brush the entire fleshy portion with olive oil.
Add salt and pepper to taste.
Bake at 350 for 20 minutes.
It should easily be removed by a fork or spoon, if not cook it a few minutes longer.
Microwave Method
Several methods for cooking in the microwave, but I prefer the rich flavor from baking in the oven.
First method:
Cut outer shell in half with a sharp knife.
Remove seeds and fleshy center
Place half flesh side down in a microwave safe dish
Add a little water
Cook for 10-20 minutes
Check if the strands easily pull away, if not cook a few minutes longer.
Second Method:
Pierce outer shell of a whole spaghetti squash to the center, several times to allow the steam to vent.
Place in a microwave safe dish
Cook on high 5 minutes
Rotate your spaghetti squash and cook another 5 mins.
Repeat until outer shell is soft.
Cool 5-10 minutes
Check if the strands easily pull away, if not cook a few minutes longer.
Cut in half and remove seeds and fleshy center.
Slow Cooker Method
Pierce outer shell with a large knife to the center for cooking a whole spaghetti squash several times.
Add an inch of water.
or
Cut spaghetti squash in half.
Cook for 3 hours on high or 6 hours on low,
but no longer than 8 hours or you might end up with mush.
Cool 5-10 minutes
Check if the strands easily pull away, if not cook a few minutes longer.
Cut in half and remove seeds and fleshy center.
If desired you can sauté the spaghetti squash for a richer crisper taste and texture after cooking.
How to Freeze Spaghetti Squash
Cook your squash in the preferred method above for 3/4 of the time, but so the strands are still removable.
Remove the strands from the outer shell.
Place strands in colander overnight to remove any excess fluid, this will help prevent it form being too mushy.
Place strands in a freezer safe bag and freeze.
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