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1. BAKED SPAGHETTI SQUASH HOW TO
2. BAKED SPAGHETTI SQUASH SKIN
3. BAKED SPAGHETTI SQUASH FULL
4. BAKED SPAGHETTI SQUASH PLUS

I also like to season with salt and pepper.

BAKED SPAGHETTI SQUASH HOW TO

We’re calling this the ultimate guide for cooking spaghetti squash for a reason ? Read on for our tips on baking or roasting, cooking it in the microwave, using a slow cooker or crockpot, and how to cook it in a pressure cooker (Instant Pot).Īll four methods work extremely well, but I will tell you up front that roasting spaghetti squash is my favorite method. You can see us do it around the 1:45-mark. Instead of making squash boats, we cut it in half crosswise. Note: There is another way to cut spaghetti squash: If you watch the video above, we show you a second way to cut the squash. If you take a look in the notes section of the recipe, we’ve shared tips for how to roast them. If you’re a fan of roasted pumpkin seeds, you can use spaghetti squash seeds to make something very similar. When you’ve cut the squash in half, scoop out the seeds. We don’t recommend microwaving a whole squash longer than that, though - steam will build up inside the squash and it could lead to a pretty dangerous situation. This little bit of time in the microwave helps to soften the outer shell, making it a little easier to cut. Pop it into the microwave for three to four minutes. If the squash is just too hard to cut through, here’s a trick to soften the shell: Pierce the squash in a few places with a knife or fork and score it where you eventually want to cut. Use a dish towel to steady the spaghetti squash when cutting it in half. (Watch us do this in the video - it’s simple.) The force of pulling will release one half away from the stem. Wiggle the knife out out the squash, then pull each half apart. Pierce the knife into the middle of the spaghetti squash and cut it from stem to end, but don’t try to cut through the stem (it’s way too tough). Then the other half sits underneath my hand so I can hold the squash firmly. I like putting half of it underneath the squash so it can’t roll around on me. What You’ll Need: You need a heavy chef’s knife, a towel to keep the squash steady as you cut (as well as to protect your hand), and a little bit of muscle power. I’ve outlined the steps we take to cut the squash in half below and you can watch me do it in the video above.

Jump to the Spaghetti Squash Recipe The Best Way to Cut Spaghetti Squashĭon’t let spaghetti squash’s hard shell scare you! We’ve got the trick to cutting through it safely. Spaghetti squash is simple to cook and can be used 100 different ways. We show how to cut, cook, and serve it including how to cook it in the oven, slow cooker, pressure cooker (Instant Pot) or, if you are short on time, in the microwave. Recipe courtesy of The New School Cuisine Cookbook, Vermont FEED.All of our best tips for how to cook spaghetti squash. Yield: 50 servings Serving size: ½ cup Nutrition facts: Calories 188 Sodium 253.02mg Total Fat 7.02g Saturated Fat 2.46g Bake until the cheese is melted and the sauce is bubbling, about 20 minutes.

Top each pan of squash with 1 quart sauce, spreading evenly over the top. Reduce oven temperature to 350☏ (convection) or 375☏ (conventional). Bring to a steady simmer and cook until reduced to 2 quarts, 20 to 30 minutes. (Alternatively, mash tomatoes in a large bowl with a potato masher.) Add the tomatoes to the pot with oregano, basil and salt. Put tomatoes in a food processor fitted with a steel blade and pulse for about 30 seconds. Add the garlic and continue to cook for 5 minutes more. Add the onions and cook over low heat until tender but not browned, 10 to 15 minutes. While the squash cooks, trim, peel and finely dice onions. (Don’t mash it! You want the squash to remain stringy.) Divide cooked squash between the prepared hotel pans. Let cool, then use a fork to scrape the squash out into strings.

BAKED SPAGHETTI SQUASH SKIN

Bake until very tender when pierced with a fork and skin is beginning to brown slightly, about 45 minutes. Place each squash half cut side down on the prepared sheet pan. Remove seeds by gently scooping them out along with the strings that surround the seeds. Stand on one flat end and then cut spaghetti squash in half lengthwise.

BAKED SPAGHETTI SQUASH FULL

Coat two 2-inch full hotel pans with cooking spray.Ĭut ends off spaghetti squash. Line a full sheet pan with parchment paper. Preheat convection oven to 400☏ or conventional oven to 425☏.

BAKED SPAGHETTI SQUASH PLUS

1 tablespoon plus 1 teaspoon dried basil leaves.