I was introduced to spaghetti squash about a year ago when I was looking for low carb “noodle” substitutions. Spaghetti squash has about 7g of carbs per cup, which is much better than the 43G in regular spaghetti noodles.
Spaghetti squash is also much lower in calories than traditional spaghetti, so it’s a healthy alternative to the starchy original.
I don’t know about you guys, but I just about kill myself every time I attempt to cut a spaghetti squash. They are easy enough to cook, but getting them open is a BEAST. Until now. But more on that in a second.
What is a spaghetti squash, you ask?
Only one of the most delectable squashes ever. (Is squashes a word?)
It resembles any other squash. It has a hard rind. It’s yellowish. What makes it so delectable is what’s inside. The inside is kind of set up like a pumpkin. It’s got “guts”, HOWEVER, after you cook it, the insides become kind of like spaghetti noodles.
Notice I said KIND OF.
They are NOT spaghetti noodles. They aren’t even like al dente spaghetti noodles. The texture and taste is completely different, but in a delicious way. Slather some spaghetti sauce on some and find out for yourself. After you read my blog which will show you how to cut and cook them.
First the cutting.
Imagine cutting a small pumpkin with a kitchen knife. Yeah, it’s difficult. Someone told me a to make the job easier and I’m so glad I tried it.
I’ll never cut a spaghetti squash any other way.
First, you perforate the squash with a knife around the circumference you are going to cut along.
Then, pop that little gourd in the microwave for about 3-4 minutes.
Let in chill for a sec when it’s done, because it will be HOT.
Cut along the perforations and watch how easy it is.
Spoon out the seeds like you would a pumpkin and you’re ready to rock.
Ok, so you’ve gotten through the cutting. Now let’s do some cooking.
Here’s how to cook spaghetti squash in the oven.
Preheat your oven to about 400 degrees.
Line a cookie sheet with some aluminum foil. This isn’t necessary, but can help clean up any mess the cooking squash may make.
Take you 2 squash halves and put some olive oil on them. On the inside, NOT the rind. Then add a dash of salt and pepper. You can truthfully add whatever seasonings you want. I always add a little garlic or onion powder, depending on what I make them for.
Now, turn the halves over so the rinds are up and the insides are down.
Bake them for about 35-40 minutes. When they are done, pull them out of the oven but let them sit for a few minutes. The insides will be hot.
Once they have cooled off a bit, use a fork to break apart the insides. I scoop as much as I can out of them, almost down to the rind.
Once it’s all scooped out, you’re ready to use it for whatever your recipe calls for.
How to cook a spaghetti squash in the microwave:
Spaghetti squash cooks very well in the microwave and takes After cutting the gourd in half, place both halves open side down in a microwave-safe dish with about an inch of water. Microwave for 10 minutes. Then enjoy your perfectly cooked spaghetti squash.
I’ve already told you you can slather this with spaghetti sauce (I recommend this one if you’re looking for a spaghetti with low carb sauce). It is also great with sauteed veggies, salt and pepper (as pictured below).
I hope you enjoyed your spaghetti squash tutorial. Always let me know if you have any questions, concerns, notice a spelling errors or just want to say you enjoyed the post.