Fall Into Fall With Easy Spaghetti Squash Recipe
Spaghetti Squash It's that time of year, the weather is getting cooler, the leaves are starting to change colors, and spaghetti squash is at it's peak. Spaghetti squash is a healthier choice if you love your pastas, potatoes, or...
It's that time of year, the weather is getting cooler, the leaves are starting to change colors, and spaghetti squash is at it's peak. Spaghetti squash is a healthier choice if you love your pastas, potatoes, or rice. The flesh of the squash is cooked, it shreds and resembles spaghetti, which is how it got it's name. Typical spaghetti squash is about 12 inches long and 6 inches wide. When purchasing or harvesting your squash, look for ones that are light yellow in color and firm with no bruising. Cooking the spaghetti squash is very simple process. Here is how to cook spaghetti squash?
- 1 spaghetti squash
- Sharp knife
- Baking pan
- Preheat the oven to 375 F
- Poke the entire spaghetti squash with a fork - this will prevent it from bursting while baking.
- Place the squash in a baking pan.
- Bake for 1 hour.
- Remove from oven. When cool enough to touch, cut spaghetti squash in half lengthwise with a serrated knife.
- Scoop out the seeds and strings from the middle of the spaghetti squash.
- Carefully scrape around the edges of the spaghetti squash with a fork to shred the pulp into strands.
Spaghetti squash has a mild, bland flavor, therefore it is best to serve it with a sauce on top. It can be enjoyed alone or can be used as a side dish. Will also taste great with a little salt, pepper, and butter.
Just like pumpkin, whole, uncut, uncooked spaghetti squash can last up to 6 months if stored between 50 and 60 degrees and 2 to 3 weeks at room temperature.
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