I did not discover the glory of spaghetti squash until I decided to grow all my food.
The first time I scaped out all those beautiful yellow noodles (from a gourd) it was exhilarating.
I was like…..
“I GREW NOODLES!”
Because I grew them, ya know… in my garden. And it was… like, radical dude.
I actually prefer spaghetti squash under my spaghetti sauce now. Weird right?
When I first started roasting spaghetti squash, I sliced it in half BEFORE I COOKED IT. I scooped out the seeds & drizzled each half with olive oil.
Then I baked the 2 halves, open side facing upward, for an hour.
This created a nice carmelizing on the squash. It was toasty. It was delicious.
Slicing a spaghetti squash in half is a bit like slicing a phone book in half.
Not only is it impossible, it can be dangerous.
Did you know you can cook the squash whole?
And slice it after it cooks.
Slicing through a cooked squash is like slicing through butter.
The only downside to cooking the squash whole is that it will be “juicier.” If I roast it whole, I usually scrape all the squash “noodles” into a colander to drain. Then I give them a squeeze to release moisture. I don’t want a bunch of squash juice in my spaghetti.
The next time you are having pasta – but don’t want pasta – make some Spaghetti Squash!
It’s easier, healthier and I think it tastes better under spaghetti sauce.
There are 2 ways to do it:
Spaghetti Squash Method #1
Cut the squash in half (be careful – don’t hurt yourself). Scoop out seeds and membranes. Drizzle with olive oil. Roast cut side up for 1 hour in a 350-degree oven. Use a fork to scrape the spaghetti out of the gourd.
Spaghetti Squash Method #2
Roast the squash whole in the oven. Let cool. Slice in half, scoop out seeds & membranes & use a fork to scrape the spaghetti out of the gourd.
I like the flavor of method #1 but the ease of method #2.
Which is your favorite?