How you can Prepare dinner Spaghetti Squash within the Microwave and / or Oven – Yahoo Life-style


Many varieties of winter squash are interchangeable. If you can’t find kabocha in the market most of the time, butternut is probably fine. But spaghetti squash … well, it’s not like other pumpkins. When properly cooked, the meat flakes off in long strands (hence the name).

3 easy ways to turn spaghetti squash into dinner

Tonight we’re doing more than just pasta sauce.

To find out how to make spaghetti squash as quickly, easily, and best as possible, ex-Epi food editor Anna Stockwell tried some of the most touted techniques on the internet: whole roasted spaghetti squash, cut in half and roasted cut side up, halved, and roasted with the cut side down, cut in half and steam-roasted with a little water, cut into rounds and roasted and zapped in the microwave. After trying many, many pumpkins, she came to some conclusions. Here you are:

How to cut spaghetti squash

“Spaghetti squash can be very tough,” says Anna, “and cutting it into one can be a bit scary.” To minimize the risk to your fingers, Anna suggests pricking the elongated pumpkin with a paring knife and cooking it briefly in the microwave. Just 5 minutes will help soften the hard-skinned animal. (If you don’t have a microwave, this can also be achieved by pricking a little and roasting at 375 ° F for 15 to 20 minutes.)

From there, cut the pumpkin in half the long way – Anna tried cutting it into rings, which is often offered as a way to make longer strands, but found the process “too fussy and complicated” and said she did ” “Not noticed much difference” in the results between it and the simpler halved version.

Photo by Chelsea Kyle, prop styling by Alex Brannian, food styling by Anna Stockwell

How to cook spaghetti squash

Once the pumpkin is partially cooked and cut in half as indicated above, line a baking sheet with parchment. We don’t always recommend using parchment to fry vegetables, but this is the best step as we are not using oil to bake the pumpkin (if oil is not used, more moisture will be drawn off when cooking). To make spaghetti squash act like pasta, you don’t want to get a lot of browning on the surface (a little browning is fine).

The story goes on

Scoop the seeds off the center of each half. (Discard the seeds or find some other use for them.) Sprinkle about ¼ teaspoon of salt over the cut surface of each half (if you have a very large pumpkin you may want a little more; a little less for a small pumpkin).

Place each half Cut side down Place on top of parchment and place in an oven set at 375 ° F. Roast for 40 to 50 minutes until the interior is forked. Again, the size affects how long it takes to cook spaghetti squash to tenderness. (A note on doneness: Anna prefers spaghetti squash with “a slight al dente bite – which makes replacing pasta so much more believable.” If you want your squash to be a little more tender, cook spaghetti squash in the oven a little longer.)

How to cook spaghetti squash faster

In her tests, Anna found that using the microwave was by far the fastest way to cook spaghetti squash. After pre-cutting the entire microwave and then cutting in half, she found that half a microwave cut side down gave good results for about 10 minutes. Unless you’re working with a small pumpkin or have a large microwave, you’ll have to cook each half individually, she says, which means you’re looking at 20 minutes total. Note that we greatly preferred the texture and concentrated taste of the roasted version. However, if you are pressed for time, this is a worthwhile option.

Photo by Chelsea Kyle, prop styling by Alex Brannian, food styling by Anna Stockwell

How not to bake spaghetti squash

In her experiments, Anna found that it took far too long to cook a whole pumpkin to an al dente texture. Roasting with the cut sides up resulted in an overly dry pumpkin, and roasting in a shallow water bed resulted in overly wet strands. If you’re wondering how to bake spaghetti squash, check out the methods above.

How to turn spaghetti squash into “noodles”

Once your spaghetti squash is cooked and cool enough, twist one half so that one long side is facing you. Use a fork to gently pull the threads away from the shell. Keep scraping, twisting as needed, and shaking the “noodles” until all of the strands are free.

Spiced turkey chilli with spaghetti squash

Anna Stockwell

Originally posted on Epicurious

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