Cooking spaghetti squash is a simple and healthy alternative to regular pasta. Here’s how you can do it:
Ingredients:
- 1 spaghetti squash
- Olive oil
- Salt and pepper (to taste)
Equipment:
- Sharp knife
- Baking sheet
- Fork
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Squash:
- Wash the spaghetti squash and dry it with a kitchen towel.
- Cut the Squash:
- Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Be cautious, as the skin can be tough to cut through.
- Remove Seeds:
- Use a spoon to scrape out the seeds and the stringy pulp from the center of each half. Discard the seeds or save them for roasting if desired.
- Season the Squash:
- Brush the inside of each half with olive oil and sprinkle with salt and pepper.
- Place on Baking Sheet:
- Place the squash halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil. This helps prevent sticking.
- Bake:
- Put the baking sheet with the squash in the preheated oven. Bake for about 40-50 minutes, or until the squash is tender and easily pierced with a fork.
- Cool Slightly:
- Remove the squash from the oven and let it cool for a few minutes until it’s safe to handle.
- Scrape the “Noodles”:
- Using a fork, gently scrape the inside of the squash. The flesh will come away in strands, resembling spaghetti.
- Serve:
- You can serve the spaghetti squash “noodles” with your choice of sauce or toppings, just like you would with regular pasta.
Additional Tips:
- Feel free to get creative with your seasonings. You can add garlic powder, herbs, or even a sprinkle of Parmesan cheese for extra flavor.
- If you’re short on time, you can also cook spaghetti squash in the microwave. Pierce the skin with a fork, then microwave each half for about 5-7 minutes, or until tender.
- Leftover cooked spaghetti squash can be stored in an airtight container in the refrigerator for up to 3-4 days.
Enjoy your spaghetti squash as a healthy, low-carb alternative to traditional pasta!
