Baking spaghetti squash is a great way to enjoy a very cool vegetable. If you've never tried it before, spaghetti squash is just what it sounds like – a squash that gives you spaghetti-like strands when you cook it. Cool, right? It does taste like squash, but it doesn't have a very strong flavor, which makes it perfect for sauces and things... just like spaghetti!
I think baked spaghetti squash is great. I like its mild taste. It's not as squashy as some of the other squashes. And I find it tastes better than pasta (although I do prefer some sauces with pasta). But the thing I like best is that, for me, it feels much lighter than pasta, so that I just feel better after eating spaghetti squash.
So how do you do it? Baking spaghetti squash is mostly pretty easy. We'll go over a few ways to do it. First, we'll talk about preparing the squash for baking. Then we'll go over how to bake it. And finally, we'll talk about how to get the very cool spaghetti strands.
Here we go!
Before baking spaghetti squash, you have to prepare it. That means washing it and, if you like, cutting it up.
Just to be on the safe side, you can wash your spaghetti squash. The inside of the squash is nice and clean, of course, but there might be dirt and bacteria on the skin, and they could sneak on in once you start cutting up the squash.
To wash it, just run it under lukewarm water and rub it, or brush it with a vegetable brush. Be sure to dry it afterward, so that it's not slippery, especially if you're going to be cutting it. And that's it!
Cutting – Do You Have To?
This is the big question: before baking spaghetti squash, do you need to cut it? In half? In quarters? Not at all? If you've ever cut a spaghetti squash before, you'll know why this question is such a big deal. Cutting a raw spaghetti squash is not easy at all. It's a really hard vegetable, and getting the knife to cut all the way through is really tough. Especially if you have about the same strength as a newborn kitten, like me.
So, do you need to cut it, or not? In fact, you can cut it or leave it whole. But each method has its advantages and disadvantages.
When I'm baking spaghetti squash, I prefer to cut it beforehand. It's tough, and it's annoying, and it usually ends up with me calling the squash names, but all in all I'd rather get it over with early. That way I don't end up having to deal with a hot squash and cutting it up while trying to make the rest of dinner.
If you decide on baking the spaghetti squash whole rather than cutting it, be sure to poke it all over with a knife or skewer, about 8 or 10 times. If you don't, the steam released by the cooking squash can build up on the inside, and make the squash explode. Wasteful and messy.
Which Way To Cut?
So there's one more thing to think about before cutting and baking spaghetti squash: do you cut the squash lengthwise and end up with halves shaped kind of like boats? Or cut it crosswise so each half looks more like a mug?
It all depends on how long you want your strands to be. The strands don't go from one end of the squash to the other. They actually wrap around it crosswise. So you can get longer strands cutting it crosswise.
I prefer the short strands myself. It's true, I don't get the long, pretty strands, but all in all it's easier to grab a bit of everything on my fork that way!
Once it's washed and cut up, baking spaghetti squash is super easy. Just pop it in the oven and wait! Here's how you do it.
And that's it! You now have a baked spaghetti squash.
The whole point of baking spaghetti squash is to get those nice spaghetti-like strands. So your job isn't quite done yet! Once the squash is cooked and has cooled down a little, you can grab a fork and get ready to spaghettify it.
Here's how you do it.
Your spaghetti squash strands will keep for a few weeks in the fridge in an airtight container. Or, you can freeze them in an airtight container, but they can get mushy when you defrost them. If that happens, they won't really look like spaghetti strands at all.
You can also store the cooked spaghetti squash before scraping out the strands, but there's not really any advantage to doing that except for the fun of procrastinating.
And that's all there is to baking spaghetti squash. Of course, now that you have your nifty, yummy spaghetti squash strands, you'll want to dress them up a little bit. Something as simple as butter or olive oil and sautéed garlic can be wonderful, but you can also add vegetables, meat and cheeses – Parmesan and feta are especially nice with baked spaghetti squash.