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Ok, let’s talk about spaghetti squash shall we?! It’s one of my favorite squash and this year I’ve been eating more of them than ever. I’ve also been experimenting with different ways to cook them. I’ve pretty much gotten the hang of three different ways so I thought I’d share them with you guys!
Basically, for me, it boils down to which end result I’m looking for. Do I want it to cook quickly, have the best flavor or do I want it ready for later?
Option #1: For Best Flavor –> Roast it in the oven
This method takes a little bit of time, but I really like the flavor that develops in the oven.
Step 1: Cut the ends off the spaghetti squash. This can be difficult to do, so I stick the whole squash in the microwave for 3-4 minutes first. This should make it a little softer so you can cut the ends off.
Step 2: Stand the squash on end and cut in half length-wise.
Step 3: You have a few options here. You can do what most people do and totally scoop out the seeds and pulp and throw it away. Or, if you’re like me and like the seeds, you can scrap the pulp and seeds to loosen them so they’ll be easy to remove, but leave them in the squash until after you’re done roasting.
Step 4: Whether or not you choose to scoop out the seeds or leave them in, then next step is to put the two halves face down on a baking sheet.
Step 5: Place the baking sheet in the oven and bake at 375 degrees F for 45-1 hour depending on the size of your squash. If you want the squash strands totally mushy, cook it closer to an hour or an hour and 15 min. If you like them to still have a bit of crunch, like me, cook it closer to 45 min.
Once your squash is roasted, remove the two halves from the pan and let them cool slightly. scoop out the seeds if you left them in and set them aside. Then, using a fork, pull the strands of squash away from the sides. Scoop the strands into a container or onto a plate to eat! Separate the seeds from the pulp and eat those too! If you don’t like the idea of leaving them in the squash while it cooks, you can scoop them out at the beginning and roast them like you do with pumpkin seeds!
Option #2: If you’re feeling lazy and want it ready for dinner later –> Cook it in the crockpot
This is about as easy as it gets, friends. Poke holes with a knife, put the whole squash in a crockpot with two cups of water. Cook on low 6-8 hours depending on size. Mine was about 7-8 inches long, medium sized I’d say. I cooked it 4 hours and it was perfect for me, but I still like it a bit crunchy. If you want the strands softer, cook it another hour or two.
Once it’s done, slice the ends off, cut it in half lengthwise, scoop out the seeds and then pull the strands out with a fork! Add the seeds back in if you wish!
Option #3: If you’re in a hurry –> Cook it in the microwave
You can either cook it whole or cut in the microwave. If you want to cut it, cook whole for three minutes, slice the ends and scoop out the seeds as described above, then put it on a plate or in a glass dish with a little water and microwave 10-12 minutes.
If you want to cook it whole, stab it all over with a knife, put it on a plate and microwave for 10-12 minutes, rotating every few minutes until it gets squishy. Then cut and remove the seeds as described in the crockpot method.
There you have it friends! 3 ways to cook this delicious squash. Time to dig in!