The Squash: When cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great substitute for pasta. Spaghetti squash can be baked, boiled, steamed or microwaved, and the seeds can be roasted and eaten like pumpkin seeds. If you’re microwaving (that’s the fastest way), here’s how you do it:
Cut the bottom off the spaghetti squash so you have a flat surface, then cut in half lengthwise, scoop out the seeds, put the halves with the flesh side down in a dish with an inch of water, microwave for 4-5 minutes per pound. It is done when you can easily pierce the skin.
Use a fork to pull the spaghetti-like strands from the skin. Looks just like pasta, but has a nice little crunch to it. Ideas: add pasta sauce or butter & maple syrup.
This Week’s Field Goods Favorite
As you can see from the list below, there is almost no end to the things you can do with Spaghetti Squash. They are like the duct tape of the vegetable world.
Spinach Bacon Spaghetti Squash
Spaghetti Squash with Marina Sauce
Mock Coconut Spaghetti Squash Pie
Roasted Spaghetti Squash
Roasted Spaghetti Squash with Parmesan and Herbs
Spaghetti Squash with Spicy Braised Greens