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#How to cook spaghetti squash how to#
#How to cook spaghetti squash skin#
#How to cook spaghetti squash free#

You feel satisfied without the heavy carbs. We’re up to our eyeballs in development now! spaghetti squash recipesĪ lot of spaghetti squash recipes involve swapping out pasta for baked spaghetti squash because it’s healthier for you, and tastes delicious.

BUT I have some big news brewing that I can’t wait to share with you all about some new recipes you’re going to love me for in the new year when all your dietary resolutions are strongest.

If the squash is shiny it is likely not ripe yet, so avoid it.īaked spaghetti squash may seem like a bit of departure from the most popular recipes on the site.

Avoid any that seem moist or don’t have a stem as they may increase the risk of internal spoilage that you may not otherwise feel or see.

#How to cook spaghetti squash free#

You want spaghetti squash with a firm, dry rind free of soft spots and cracks.

#How to cook spaghetti squash skin#

Avoid ANY cracks in the skin and check for soft spots (this is indicative of a spoiling squash).

Look for one WITH a stem, that is firm and feels heavy for its size.

I add a bit of oil to the squash to give it a second barrier of protection.

Freezing Instructions: You can freeze baked spaghetti squash strands for 4-6 months if you put it in a freezer safe container and remove as much air as possible.

Uncooked: At room temperature, you can keep spaghetti squash for 1-2 months until you see signs of spoilage (look below).

Cooked: Refrigerate baked spaghetti squash leftovers and use within three-five days.

Middle Eastern: Salt, pepper, cumin, coriander, oregano, olive oil.

Mexican: Salt, pepper, cumin, cayenne, oregano, canola oil.

Steakhouse: Salt, coarse black pepper, thyme, butter.

Italian: Salt, pepper, basil, oregano, garlic powder, olive oil.

Greek: Salt, pepper, garlic powder, rosemary, dill, oregano, olive oil.Remove from oven, wait five minutes before slicing open the spaghetti squash and scraping out the strands. Cook for 45 minutes, then flip to the other side and cook and additional 45 minutes. Using a sharp small knife, pierce the squash 10-15 times all over. Let cool for five minutes before turning over and scraping out the squash. Microwave on high for 10-12 minutes or until you can poke through the skin of the squash easily with a fork. Place the cut sides down in a microwave-safe dish.

#How to cook spaghetti squash how to#

How to Cook Spaghetti Squash in the microwave: I use my rock ‘n chop (I know, I know its from an infomercial but I LOVE IT). Water is your enemy and will raise the risk of the squash slipping and you injuring yourself.

After you wash the spaghetti squash be sure to dry it really well.

Place your squash into a plush kitchen towel to help anchor it while cutting in half.

The fear of cutting the squash is of the knife slipping while you’re putting a lot of pressure on the vegetable. I don’t mean peel deeply, just peel off the outermost layer.

Peel a band around the middle of the squash.

Think cutting a watermelon but 3 times harder to pierce. Cutting through it is scary/dangerous and requires concentration. Spaghetti squash is like any other hard squashes you find in the autumn, like butternut squash, acorn squash or pumpkin. Okay, maybe more than “slightly.” How to cut spaghetti squash? YES, this vegetable can be slightly difficult to split. Most people have anxiety because they don’t know how to cut spaghetti squash. And it’s a skill you want because if you read on, you’ll realize there are some amazing spaghetti squash recipes you’ll want to make! There are few things easier than cooking spaghetti squash in your oven. For everyone who has anxiety about the difficulty of preparing baked spaghetti squash, I have news for you.