Spaghetti Squash is a winter squash. The name comes not from its similarity in taste to pasta, but because the inside edible part is made of a bunch of strands that resemble spaghetti. And while it doesn’t taste like spaghetti, it can be eaten in the same way. It can be cooked and simply mixed with a favorite pasta sauce (and herbs, mushrooms, cheese, chopped veg) just like spaghetti, or you can get creative! And there are many ways to cook Spaghetti Squash, the tastiest way is to roast it.
This squash can be difficult to cut in preparation for cooking. Below are directions on how to cook it whole or how to cut it in preparation for the recipes below.
Nutrition
Spaghetti squash is a nutrient-dense food, meaning it's low in calories and rich in beneficial nutrients with a host of health benefits. Spaghetti squash is a good source of carotenoids, which the body converts to vitamin A (for eyes). It also provides vitamin C (healthy skin), B vitamins (enhances memory), and manganese (strong bones), along with natural polyphenols with antioxidant properties (to fight cancer).
Storage
If there are no cuts or bruises in the squash they can be stored for 1-3 months in a cool, dry place; do not store in refrigerator as it will go bad quickly.
Cooking Whole
Poke holes throughout the rind with a fork or sharp knife. Place the squash on a baking sheet and bake at 375 degrees Fahrenheit for about one hour, turning once. Once baked, slicing the squash should be easy. Once the squash is cooked, smoothly rake it with a fork to release the ‘strands’ that look a bit like noodles.
How to Slice Your Spaghetti Squash in Half from thekitchn.com
Spaghetti squash has thick walls, which ca hi n be difficult to cut through. You’ll need a sharp chef’s knife and a good cutting board that won’t slip. Pro tip: You can rest your cutting board on a wrung-out paper towel or kitchen towel to prevent it from moving around. The trick is to create a flat surface so you can slice through the squash safely. Here’s how I do it (see the video below for visuals, and be careful):
First, rest the squash horizontally on the cutting board. Hold the squash firmly in place with your non-dominant hand. Cut off the tip-top and bottom edges, so keep your hand several inches away from where you’ll be slicing. With your dominant hand, use a sharp chef’s knife to cut off the top. Turn the squash around 180 degrees and slice off the bottom, again keeping your hand far away from the knife. Then, turn the squash upright, with the widest end against the non-slip cutting board. This gives us a stable position for slicing. Start at the top and slice downward. Your hands should never be beneath the knife, or in danger’s way.
ITALIAN SPAGHETTI SQUASH
Ingredients
2 large spaghetti squash, halved
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1/2 lb. Italian sausage, casings removed or ground beef
1/2 c. tomato sauce
1 c. shredded mozzarella
Procedure
-Preheat oven to 400°. On a large baking sheet, rub insides of spaghetti squash with olive oil and season generously with salt and pepper.
-Bake until tender, 55 minutes to 1 hour. Remove from oven and heat broiler.
-Once cool enough to handle, shred spaghetti squash with a fork.
-Meanwhile, in a large skillet over medium-high heat, cook sausage until browned.
-Divide tomato sauce and sausage among halves and top with cheese.
-Broil until cheese is browned and squash warmed through, 4 to 5 minutes. Serve hot.
BURRITO SPAGHETTI SQUASH BOWLS
For Spaghetti Squash:
2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 tsp. chili powder
1/2 tsp. cumin
For filling:
1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef or turkey (optional)
1 (15-oz.) can black beans (use two cans if not using meat)
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 1/2 c. chopped cherry tomatoes or ¾ cup of prepared salsa
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)
Procedure
-Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet
-Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
-Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes.
-Stir in garlic and cook until fragrant, about 1 minute more.
-Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
-Stir in taco seasoning, then season to taste with salt and pepper.
-Stir in black beans, cherry tomatoes, and corn.
-Fill each spaghetti squash with beef mixture and top with cheeses.
-Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.