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How to Cook Spaghetti Squash

Spaghetti squash is an underrated food.  It is a great low carb alternative to pasta, but with grass-fed butter and salt, it is also a great side dish on its own.  Unfortunately, many people don’t know how to cook it.  Admittedly it can be hard to get it to the exact consistency you want when using it for noodles, but you should be able to get it close.

Most recommendations I have seen tell you to cut the squash in half before baking.  I’ve tried to saw through these things before cooking and they are pretty dang hard.  Okay, it may be because I own cheap knives and my countertops are way to high for a short person to get good leverage…, but I think it is easier to cut them in half after baking and easier to scoop out the seeds.

So, what I do and recommend is that you place the entire squash in a roasting pan and add about 1/2 cup to 1 cup of water to the pan (depends on size of squash).  Bake in oven at 350 degrees for 45 minutes to 1 hour (depends on size of squash).  When done, slice off end with stem and slice off end of bottom and then cut in half.  Scoop out all seeds (I feed mine to the chickens).  *BE sure to let this cool down some as the seeds and flesh can be very hot.  Then to get “noodles” take fork and scrape across the flesh from left to right.  I find this gets shorter and better noodles than lengthwise.

*Here’s a video showing how to cut up before baking and then how to scrape after.  You can try her method or mine and see which way you prefer.

*Other than the scraping for noodles, this is pretty much how I bake any winter squash.

winter squash

 

 

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