akh

spaghetti squash

In ingredient on October 13, 2013 at 3:53 am

have you ever tried spaghetti squash? i am so fascinated by it, but have always been too intimidated to try making it myself. it just sounds too magical to be true.

for those who don’t know, once you cook a spaghetti squash, the inside flesh comes out exactly like al dente strings of pasta. (my mother’s nightmare. her ninth circle of hell. orange AND stringy!) people who don’t eat carbs use it in place of pasta, with sauce and cheese and all that.

i mean, how cool, right? a big bowl of pasta… and twice the servings of veggies.

unfortunately, it didn’t work quite right for me the first time. (maybe i was right to be intimidated!)

my coworker gave me the rundown: pick a medium-sized squash, wash it, and slice it lengthwise, but just slightly diagonal so you don’t have to cut through the stem ends. (these are apparently very sturdy…)

spaghettisquash1

scoop out the seeds, season with salt and pepper, and bake at 400 degrees for about 40-50 minutes.

spaghettisquash2

once the skin around the edges starts to brown a little, it’s ready.

no olive oil? i asked. no olive oil, i was told.

when it’s done, she said, you take a fork and just gently pull out the spaghettis. shred it? i asked. no no, it just comes right out.

well. no, not exactly.

after 50 minutes, mine was still hard as a rock. after two hours, it was finally cooked (i think?), but still didn’t gently come out of the skin by any means…

spaghettisquash3

….meanwhile, since i was expecting dinner more than an hour earlier, i had tossed my pesto-red pepper-broccoli pasta sauce with some whole wheat elbows….

spaghettisquashpastadinner2

lucky for him, though, it was ready when he got home late and dinnerless. he tossed it with some curry sauce.

we were both pretty impressed with the spaghetti-ness of the texture. it’s hard to understand until you try it, but i would say it “worked” (eventually), and i will definitely be trying it again.

my theory is that i picked an under-ripe one.

thoughts? tips? suggestions?

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  1. Dear Miss K, I roast them cut side down on a jelly roll pan with a little water on the pan. The water gets sucked into the squash cavity and turns to steam and it’s usually done in under an hour. Good luck!

  2. I tried this because of your post and baking them cut side down worked in about an hour but mine was also on the smaller side because it was the last (and apparently only) spaghetti squash at the farmer’s market. It was wonderful! My husband and I were both impressed with the spaghetti-ness of it!

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