Recipe: Easy Spaghetti Squash

Does the thought of cooking and/or eating spaghetti squash make you uncomfortable?  I know when I first started noticing them at the store- along with the rest of the different kinds of squash- I was very intimidated.  I mean, how on earth do you cook them, and do they taste good?

When we finally decided to take the plunge and try it we were pleasantly surprised.  It’s delicious, and it really wasn’t difficult to cook!  I’ve seen many different ways to cook it, but I do it quick and easy, and it really tastes great!

First, I cook mine in the microwave.  Living in Arizona the thought of cooking anything in the oven during the summer is misery; it’s already plenty hard to keep the house cooled off from the summer heat!  So when we found out we could cook this in the microwave that helped sell it for us.

Also, I don’t get all fancy with mine.  Just add some butter, pepper and Parmesan cheese and it’s quite tasty (and takes no time at all to do)!

So are you ready to give it a try yet?  You have to try it at least once, just to say you did it.

So here’s how to make it.

Ingredients
-Spaghetti Squash, any size
-butter (about 1 tbsp)
-pepper (to taste)
-Parmesan cheese (to taste)

Directions

-You’re going to start by getting a sharp knife and cutting the squash in half, lengthwise.  The skin is pretty hard, so you’re going to need to use some muscle to get it cut through.
-Once it’s cut, I generally only use 1/2 of it for our family for the meal. Since we use it as the vegetable side dish with our dinner meal we only need 1/2 to feed our family of 6.  I wrap the other half as is in plastic wrap or a gallon size ziplock bag and throw it in the fridge. It should keep for 1-2 weeks, but it wouldn’t hurt to cook it asap.

-Next, use a spoon and scrape out the seeds of the 1/2 you are using. Discard the seeds.

-Place squash face down in an 8×8 baking dish, add about an inch of water and cover with plastic wrap.

-Microwave on high for 15 minutes.
-When time is up, carefully (it will be HOT) press down on the top of the squash.  If it is still firm it will need to cook longer.  Try another 3 minutes and check again. Continue to cook for a few minutes until it is soft (almost collapses) when you press on the top.
-Carefully remove the plastic wrap and drain the water.  You’ll want to either hold it by the stem or use a potholder to hold it while you scrape out the squash.  Use a fork and rake it over the inside of the squash.  It will come out in shreds (looks like spaghetti!).  It should all come out very easy.  Keep scraping it out until you’re left with just the shell of the squash.

SS Collage01-It will look like this when you’re done:

-Add about 1 tbsp of butter and gently turn over the squash until the butter has melted.
-Add pepper and Parmesan cheese to taste, turn it in and then top with more pepper and more Parmesan cheese.

-Serve immediately or cover with foil and keep warm until you serve it.

**Of everyone in my family I am the only one that doesn’t mind if it’s cold. The rest refuse to eat it cold.  This is why I do not wait for it to cool before I handle it, and why I wait and make it the very last thing I cook when making dinner.**

Spaghetti squash is super cheap and super delish!  Go buy one, try it and then come back and let me know what you think!

Comments

  1. I am really a “summer” person. But the one thing I really look forward to when fall rolls around…squash! I love all varities of it. Spaghetti squash is great.

  2. Laura Jacobson says:

    Oh this looks so good! I have never tried spaghetti squash! I do love squash though! I think I could do this one! Going to try it!

  3. This was a great option for me when I had gestational diabetes because it tastes good and was a nice replacement for my love of pasta that I couldn’t have much of because of the carbs.

  4. Awesome recipe! I’ll have to try it! My mom got like 40 or 50 spaghetti squash (one of those amounts was butternut squash), so I brought one home to try. If I like it, I may have to grow it next year! Probably in place of summer squash…got so much zucchini that I never really ate the summer squash :-/

  5. Elisa Gruss says:

    Thanks for the great recipe! I have a spaghetti squash sitting in my garage, but I’ve been a little intimidated by it. I’m going to try this : )

  6. We grow our own spaghetti squash and the kids love it. They especially love it with alredo but I bet they would love this too. Definitely going to have to try it out. thanks for sharing

  7. I’ve never dared try cook spaghetti squash, but this seems so easy. We are in South Florida, and I agree about using the oven in the summer…it’s a nightmare.

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  1. […] the season for squash, and we really can’t get enough of it!  One of our favorites is spaghetti squash. You know I’m all about easy, and this recipe is no […]

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