When cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great a great substitute for pasta. This 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: poke a bunch of holes in the squash with a knife (8-10) and set it in a microwave safe dish. Microwave on high 4-5 minutes per pound. Half way through, rotate the squash. Let it cool enough that you can handle it, then cut off the top and cut in half lengthwise. Scoop out the seeds (save them!) and then use a fork to pull the spaghetti-like strands from the skin. Looks just like pasta, but has a nice little crunch to it.
This Week’s Field Goods Favorite
Small Wonder Spaghetti Squash
Weighing in around two pounds, these are just the cutest squash around. Pro tip: kids like spaghetti squash with butter and maple syrup.