How to: make spaghetti squash (the easy way)

by - 8:32 pm

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One of my favourite carb alternatives has to be spaghetti squash. It's a winter squash who deep down inside wishes he was a plate of spaghetti. These things are seriously amazing! You get the benefits of eating veggies but the texture and versatility of eating pasta! There are so many different uses for spaghetti squash; I've made things like spaghetti squash fritters, burrito bowls, and even lightly dressed as a side dish.

Here's all you need:

Ingredients
- 1 Spaghetti squash
- A little olive oil
- Salt & pepper
Equipment 
- A cutting board
- A chef's knife
- A soup spoon
- A fork
- Aluminum foil
- A baking tray/pan
- A microwave (possibly)

First thing's first, you need to cut the squash open. Your first step would be to cut off the top and bottom of the squash. Since this is a winter squash, it's pretty tough. A good hack for cutting open a winter squash is to poke holes with your knife along the perimeter of the squash (see below) and then microwave it for 2 minutes. This will soften the flesh of the squash just enough to make it a little easier to cut. Let it sit for a few minutes as it's very hot since you've just microwaved it. Once it's cool enough for you to handle, use your previously made cuts as a guide to cut it in half.  


Once you've cut your squash in half, you want to scoop out the guts. I used a soup spoon and a little help from my knife to scrape off the stubborn parts. If you want, you can clean and save the seeds to roast later. 


Once both halves of the squash are gutted, you want to place them on a baking sheet lined with aluminum foil. Brush the inner halves of the squash with olive oil and a bit of salt & pepper to taste.


Flip them over and bake them cut side down in the oven at 375° F for about 45 minutes.


Once they're done baking, let them sit for about 15-20 minutes to cool off. Now here is where the magic happens! Take your fork and pull on the flesh starting from the outer skin and pulling inward to shred it. When it's being shredded, it comes apart into spaghetti-like strands which are what gives this unique squash its name.


How easy was that?! Takes 10 minutes TOPS to prep and the rest of the time is just waiting for it to come out of the oven. If you're not using it immediately, scoop out all of that noodley goodness and store it in a container (I like to use glass) in the fridge. Cooked squash usually lasts 5-7 days stored properly in the fridge. 

Stay tuned for my next post to see what I've made this lovely squash into!

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