Spaghetti squash - preparation
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| None | ||
Directions
In answer to how to prepare spaghetti squash, I found this in the June, 94 issue of Southern Living: GARDEN-FRESH "PASTA"
The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.
Prepare squash by cutting in half lengthwise and removing seeds.
Pierce skin several times with a fork and follow one of the cooking methods below.
To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork.
To microwave, prepare squash, and place, cut side down, in a baking dish. Add ¼ cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes.
To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell.
Yield: 1 medium spaghetti squash equals about 4 cups cooked.
Related recipes
- Cheesy spaghetti squash
- How to cook spaghetti squash
- Italian baked spaghetti squash
- Italian spaghetti squash
- Italian-style spaghetti squash
- Orange spaghetti squash
- Roasted spaghetti squash
- Salad of spaghetti squash
- Simple baked spaghetti squash
- Spaghetti squash
- Spaghetti squash (vegan)
- Spaghetti squash bake
- Spaghetti squash casserole
- Spaghetti squash primavera
- Spaghetti squash salad
- Spaghetti squash verde
- Spaghetti squash with eggplant
- Spaghetti squash with herbs
- Spaghetti squash with sauce
- Stuffed spaghetti squash