Servings: Depends upon the size of the squash // Total time: 1 hour 25 minutes
1 medium spaghetti squash (2 to 3 pounds)
Wash off shell of squash to avoid contamination when knife cuts through skin. Microwave 10 minutes to soften the outer shell to make it easier to cut. Using a large knife cut the squash in half from stem to blossom end.
Preheat the oven to 400° degrees. Scoop out the seeds using a soup spoon to scrape out strings that attach the seeds to the flesh. When the flesh is baked, it will pull away from the shell and resemble spaghetti. The strings are not part of the ‘spaghetti’. Save them and roast them for a snack.
Lay the squash cut side down in a roasting pan. Pour in a ½-cup water. This will make the flesh more tender. Bake 45 minutes and check to see if done (you can easily pierce a fork through the flesh to the peel). Taste it to see if the noodles are too tough for your taste. Put the squash back in the oven for another 15 minutes if needed.
Using a towel or hot pad holder to hold the squash, scrape the squash with a fork to separate the squash flesh from the peel. Will easily pull away into strands. The cut you made has cut the strands of ‘spaghetti’ in half. Pull from the cut to make the longest ‘noodles’. Serve tossed with butter and/or olive oil.
Spaghetti squash will keep in the refrigerator for up to a week, or in the freezer (thoroughly chill first to prevent freezer burn) for 3 months.
Credits // Author: Rasheila Dolleman - Photo: Richelle Smith