Stella May I know what to do with a spaghetti squash?

4:33 PM Unknown 0 Comments

Of course you may. This is my first time cooking with spaghetti squash and I have come to realize that squash is so simple to make! The one and only time I have cooked with squash before was one Thanksgiving. I made a butternut squash soup. The thing to get past is just how to prepare them,
Squash have this hard, smooth outer skin that makes it a little dangerous to open. It reminds me of getting in your first cut in a pumpkin. (Which sadly we didn't get a chance to carve this year. The box will just be left empty on my Autumn Bucket List.) It took some patience but I eventually pried opened the spaghetti squash. Use a sharp knife and cut slowly. If your worried about the squash rolling around lay a towel down first.
In my super easy method of cooking the squash, you want clean, straight cuts. Well as clean and as straight as your can get it.
Scoop out the seeds and ribbing. Season with salt and pepper. Here I am using white pepper, so that's what those gray clumps are.
Then just simply stick them face down on a baking sheet into a preheated 350°F oven for one hour. Or just until the fleshy bits are tender. (..fleshy bits.)
See if you can pierce your fork very easily then take them out of the oven and cool.
When they are cool enough to handle, just take a fork and scrap out the spaghetti strands! I mean it was pretty cool when I first did this. It's like an all vegetable spaghetti. (I might be the only one seriously fascinated by this as Mister didn't care for it. Then again it's not meat or potatoes, so I should have known.)
Then after you scrap all the squash out you are left with these bowls. &they are super functional too! I'll be using them as boats later for my mac and cheese.
Here's the spaghetti squash sitting all ready to be used.
For my first portion, Mixed the spaghetti squash with some bechamel (cream sauce) and shredded cheese.
Topped with some parsley seasoned bread crumbs and toasted the top in the oven. What's nice is that the spaghetti squash can be cooked a lot more and it won't become mushy. They remain their spaghetti shape and al dente texture.
 See how nice the empty shells make for serving bowls? &unless they were punctured, they shouldn't leak.
The spaghetti squash with my other squashes. (I don't plan on cooking those..) I hope you found today's Tutorial Tuesday helpful and try to make spaghetti squash yourself. It's all about splitting open, scooping out the seeds and ribs, then sticking them in the oven. By utilizing the clean cut, the squash steams inside the shell and cooks without drying out. Also it doesn't use and fat or oil to keep the squash moist!

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