Spaghetti squash can be baked, boiled, steamed, and/or microwaved. You can serve with sauce or butter it up. It is all the rage as a no carb substitute for spaghetti. Don’t forget the seeds, which can be roasted just like pumpkin seeds. Plus, it is packed with nutrients and low on calories (about 42 calories a cup).
Spaghetti squash flavor is mild…okay sorta bland, which makes it a perfect companion for a spirited sauce.
It’s easy to cook. The two best options are to cook in the oven or in the microwave (or a combination). Roasting enhances the flavor while microwaving gets things done faster. First cut it in half. If that is troublesome, stab it with a knife a few times and then zap it in the microwave for 5 minutes. That will soften it up. Once it is cut in half lengthwise, scoop out the seeds. Place it cut side down on a baking sheet. Add enough water to cover the edges. Cook at 400 degrees for about 35 minutes. It is done when you can pierce it with a fork. Use a fork to pull out the strands, scraping in the same direction as the strands.
This Week’s Field Goods Favorite
When cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great substitute for pasta. The flesh can also be baked, boiled, steamed or microwaved, and the seeds can be roasted and eaten like pumpkin seeds. More info