Cookie and Kate show you how to cook spaghetti squash in the best way.
There is a discussion about spaghetti squash.A stuffed spaghetti squash recipe is in the works.People suggest a lot of different ways to cook spaghetti squash.
All of those options will work, but I prefer one method.The method I use reduces the amount of water in the squash and yields golden, caramelized edges.
Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it on a baking sheet.There is a little more to it, but that is what it is.
It's easy, right?No fuss, no mush, just tender and delicious spaghetti squash!If you put the pan on top of the spaghetti squash, you will get a perfect built-in bowl that you can load up with whatever you want.
It can be difficult to cut through the thick walls of spaghetti squash.A good cutting board and a sharp chef's knife are required.You can rest your cutting board on a wrung-out paper towel or kitchen towel to prevent it from moving.
The trick is to create a flat surface so you can slice through the squash safely.The video below shows how I do it.
Ask someone for help if you are uncomfortable with this technique.First, safety!
Spaghetti squash is a winter vegetable that is rich in vitamins and minerals.It has a fun texture and bowl shape.How did I turn it into a burrito bowl?
Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavors.It works well with these ingredients.
This is the best way to cook spaghetti squash.Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down.No fuss, no mush, just tender and delicious spaghetti squash!You can easily bake 4 squash halves at a time on a large baking sheet with this recipe.
For up to 5 days, baked squash spaghetti can be kept in the refrigerator.Rewarm before serving.
I have tried many of your recipes and they have all proven to be delicious, but this one, my oh my!I had never tried spaghetti squash before and thought it was a great way to start.Wow, the crunch of the slaw and the sweet squash combined with the spiciness from the salsa verde... wow!Thank you.It's just perfect and delicious.
This.Was.It was wonderful!Workers LOVED it when I left out the olives and served it to them.When assembled with everything else, the pesto is not as zingy as I was worried about.I am always happy with Cookie and Kate, thanks for another amazing recipe.
I just happened to have a spaghetti squash in my house and I was delighted to see this recipe in the inbox.I was so impressed with it that I gave it a try.It was delicious and satisfying.It takes a bit of time, but now I have another meal to look forward to.Danielle said she could see serving it to a group of similarly health-focused girlfriends.
The categories include dairy free, egg free and fall favorites.
A vegetable enthusiast.A dog lover.I'm making a mess in my kitchen.More about Cookie and Kate.
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Thanks for the ideas on how to use it.You get longer strands if you cut it the other way.
I use a Stanley hand saw to cut mine, but will try your method at least once.Before I used the saw, I had to add a hammer to make it happen because using a knife was very difficult.
The little saw I bought for this purpose has never been used for anything else.
If you want to cut along the line, poke holes in it and microwave it for 2 to 5 minutes.
A man from St. Joseph, Missouri is living in Texas.We had spaghetti squash at a restaurant in San Antonio.I used your recipe when I tried to bake it for the first time.The hardest part was cutting it.Downright is dangerous.I was going to cut my ax out of the garage, but I decided to use a chef knife.It was absolutely perfect to follow the directions and be 50 minutes late.Better than Pappadeux's!Unless you cut your fingers off trying to open the squash, it is nearly a husband-proof recipe.Mission accomplished!
I think I'm the only one that struggles with it as I have arthritis in my hands.It made me laugh to think that I wasn't the only one who had trouble with butter squash, that's what we call them in Wales U K.Susan Cross.
I ate there in Buffalo, NY.It was great.They wrote the recipe down after I asked for it.Once you cook the squash, dig out the strands.Prosciutto butter and 2 ounces are in the large fry pan.Cook until it is crisp.Add walnuts.If you want, just a few or more.Squash and fresh sage are added.Cook until heated through.Top with Asiago cheese.
The directions for cutting a squash were included.It was easy to cut from top to bottom with a solid and stable end.
Thanks for the recipe!The nutrition content is incorrect.Spaghetti squash is very low in calories.
Thank you for your feedback.You can read my nutrition information on my website.I try to give the best information I can.My information is pretty much the same as other sources.
I am so disappointed that they said it had 43.1 carbs.I bought it for my diet.I am surprised that you can adjust because it is like 9 grams of fiber.I thought you might want to know.
I have made spaghetti squash many times and have to remind myself that it is not old.If you leave it out on the counter, you should rap your knuckles on it every time you pass, since it lasts a long time on a shelf.
It will be dooper mushy if you wait too long to cook it.Not terrible, but not lovely strands.
I make fruit out of spaghetti squash.Add sugar and let sit overnight, slice a few lemons and oranges, peel and cut into cubes.Put the tender meat in jars.I will add some apple juice if there isn't enough by the morning.I can't find anything like this on the internet.
You start with raw spaghetti squash, add fruit and sugar to sit overnight, and then cook it?Is it better to cook it first, then add everything to sit overnight and cook again?Do you cook it in a saucepan on the stove or a casserole dish in the oven?
I make my own.I use sausage, cheese, and sauce.It is so good.
I use your method of baking squash.Love it.It was easy and delicious.It should be made almost every week.
I have been cooking since I was 13 years old.I am in love with the recipe I made at my sons.So delicious!I have subscribed.Can't wait to try more.
The first time I cooked spaghetti squash for my girlfriend, this was very helpful.
It was perfect!I can't believe how easy and delicious spaghetti squash is.
It's time to bite your tongue.Nothing is better than Pappadeaux.Can't wait to try it, my daughter is a manager.
I have been cutting spaghetti squash for years and have found that using a child's fork is easier.The blade is much safer than a sharp chef's knife because it is more like a saw.A few minutes in the microwave helps as well.
You can buy pumpkin carving knives for kids.It works well and you can not cut your fingers off.That's right.
This recipe has worked for me many times.I decided to add my comment after I came back to remind myself of the temperature to set the oven at.My husband helps me get started on the end cuts with a tiny hand saw that goes through the tough skin and then I use a heavy knife to finish the job.I have used other methods to cook spaghetti squash before, but the results were not as good.I top my pizza with some cheese.
Thank you for this method!It was the best spaghetti squash ever.Thedotted line method makes it easier to slice this hard squash, even with my weak arms.You take a small paring knife and make a line of knife stabs all around the squash, leaving a space between each stab.You wiggle the knife front to back to increase the size of thedash that you make when you stab.You will see the dashes crack in the direction that you want them to as you go around it.You do not have to cut through the stem.When you get to the pole, you use your paring knife to cut the flesh.It will crack into 2 perfect hemispheres, with the stem on one of them, if you open up the squash so that you can pull it apart easily.
I didn't like the texture of other methods.It came out with a perfect texture and flavor.
I make it with shrimp, smoked oysters, garlic, and butter and add a splash of white wine and parsley at the end.Put it over the squash.It was delicious.Is that the case?
I only made spaghetti squash one time and it was just plain with butter and salt and pepper and onion powder and I never had a chance to share it with my husband.The squash was small.I have a bigger one and it was difficult to cut.No kidding!Is it possible that it was not as ripe as it should have been?The seeds and pulp were difficult to remove.I think I have it, but is there an easier way to get it?Is the squash not ripe enough?Thank you.I have my fingers crossed that it is baking in the oven.
I'm Jill!I am sorry to hear that.It sounds like it may not be ripe.How did it go for you?
The squash was shredded but still very hard.When I try to explain to my husband that we can substitute for spaghetti, I think I did not cook it well, even though I had the temp at 400 in the oven.It was softer than when I put it in the oven.I will try again!Soon!I have some leftover squash in my fridge and I will enjoy it on my own.Thank you for your reply.Thank you for the messages.
It was easy to cut the squash with my chef's knife after I microwaved it for three minutes.
I liked the idea of cutting.I will probably buy more spaghetti squash now that it worked.I was surprised by the amount of calories in it.I saw 7gm in a cup.
Hi CC!Thank you for your feedback.There is more information on my nutrition.I try to be accurate, but they are estimates.
Growing up, I ate lots of squash.My mom would cook it the same way as you.She would serve it with butter.This is a good way to go.
The person asked how to make the squash whole.Make sure you poke several holes in the squash before heating it.A few years ago, I put a squash in the oven to make it softer before cutting it.I forgot about it.I cut it in half and it exploded.The overhead light fixture was shattered and the squash was all over the ceiling.I was very lucky to not be hurt.
Oh no!That is frightening.I am happy that you are okay.I am not sure if I should recommend it.
I ate this as I said, and it turned out great.I pierced the squash in a dotted line and microwaved it for a few minutes, which made cutting it in half with my knife so much easier.I put the zoodles in a bowl and mixed in some butter, parmesan cheese, salt and fresh ground pepper for a cacio e pepe inspired taste and pan fried some prosciutto like another person mentioned to put on top.It was delicious!
Thank you so much.The Spaghetti Squash looks great.I would like to try this dish.I will make your recipe for my family and friend.I think they will like it.You should create more recipes like this.Thanks.
I've never eaten Spaghetti Squash before.I used your recipe to cook the one I picked up at the farmers market.It was great, I have to say!It was delicious!It was delicious!The method you use is the only way I will cook it from here.I put it in the oven at 350 for 1 hour after cooking it.The same time my loaf of bread did, it came out perfectly.It was delicious!Thank you for sharing!
The burrito bowls look delicious, but I haven't tried them yet.This is the best way to cut a spaghetti squash.!
It should be set for at least 10 minutes.Before squash goes into stands.It will be very hot.The strands are more like pasta.Not emotional.
I didn't know how to cook spaghetti squash, but it came out great.I was wondering if it was okay to line the pan with foil instead of paper.?
The spaghetti squash seeds were saved by me.I want to eat them or add them to nuts.How do I get rid of them?Thanks.It was the first time to fix the squash.It was baked and fluffed with butter, salt and pepper.Very good!!
If you want to watch them brown a bit, try a few minutes at a time in a toaster oven, or a frying or cast iron pan.
Squash is in a kitchen towel.The knife should be placed about a half-inch below the stem.Whack it with a mallet.Squash should be placed on the newly cut edge.Put the knife at the navel and whack it with a mallet.There is a big mallet at hardware stores.
I've never been able to cut spaghetti squash.I usually bake it whole or have my husband cut it.This hack was very easy to use.Thank you for sharing!
Hi!The video pop-up may be turned off.It is showing for me.I have a You Tube channel for all my videos.
What a delicious dish.Thanks for sharing.I like your dish very much.I will make this recipe for my family and friend.I hope you have more recipes like this.
I think you're not eating as much as you should.Spaghetti squash is very low in calories.You have it listed with a lot of calories.
If you tap your knife into the squash with a wooden rolling pin and keep tapping until you get through the entire squash, it is much safer to cut as you can keep your hands away.
It was easy to half a spaghetti squash following your suggestion.Will be following for more tips and recipes.Thank you.
We cook our spaghetti squash with chicken and broccoli on the stove top in a butter/garlic sauce.It was so nice to prepare.
Thanks for clarifying how to cook spaghetti squash.The method is easy and well thought out.Looking forward to the results this evening!!
It was easy and perfect.The recipe says to cook less if you want it to be stringy and mushy.
I had never heard of spaghetti squash.A friend gave it to me.My daughter made it for me.It was delicious.I probably won't make it a part of my menu, but I'm glad I was exposed to it.
I like using spaghetti squash as a substitute for pasta for dishes like tik tok baked Feta and tomato pasta sauce.
I haven't had spaghetti squash in years.I added my spaghetti sauce after I tried your recipe.I wouldn't go back to eating pasta again.I changed the temperature and time in the oven because my spaghetti squash was small.I baked it for 30 minutes.I was able to cut the squash in half.My son bought me a sharp knife and I had to cut off each end.
Thank you so much for the recipe and I'm looking forward to reading other vegeterian recipes.
Simple and delicious!It is always a hit with the family and it is preferred by everyone over boring old noodles.