What better time than a pandemic to try a new recipe? Eh? No? Well, you’re gonna get one anyway.
I’ve been DEVOURING spaghetti squash lately. I just really love it and I can’t quite pinpoint why. It’s light, tasty, versatile, almost nutty? And obviously lots of nutrients (like fiber, vitamin B6, manganese, potassium, niacin, and pantothenic acid, to name a few).
So how does one perfect the elusive (is it elusive? Probably not, it just sounded cool) baked spaghetti squash? Read on, adventurous soul. I shall guide you through this culinary adventure (from a safe social distance, of course).
Preheat oven to 410F.
Welcome to the party, sweet little spaghetti squash. Ready for your very own #TransformationTuesday? It’s time.
Using a sharp knife and a cutting board, chop of the ends, being sure to get the tough/woody stalk/stem thing (what is that even called? Idk. Semantics).
Next, cut in half lengthwise. I find it easiest to stand the squash up straight (like a vase…?) and cut straight down instead of laying it horizontally and trying to cut it that way. Proceed either way at your own risk.
Pretend you’re carving a pumpkin at Halloween and scoop out all of the stringy bits and seeds. I find it easiest to kind of cut around this area with a knife to loosen things up, then scoop out the inner bits.
Spray with some cooking spray and season with salt and peppa’.
Pop a piece of parchment paper (say that 5 times fast) on a baking sheet and spray with cooking spray. Turn the squash over (so the inside is touching the parchment paper) and cut a few “vents” in the squash. Bake for 30-35 minutes. It’s SUPER IMPORTANT that you don’t overcook your squash! Otherwise your noodles will be super soggy/limp/soft, and noodles are definitely something you don’t want to be limp and soft (among other things…).
A THING OF BEAUTY. She’s done. Let cool for a sec so you don’t burn yourself, but I’m also impatient and like to shred it up so I can start tidying my kitchen and cleaning the dishes. Just use a hot pad/towel/whatever so you don’t burn your stabilizing hand.
Using a humble kitchen fork in your dominant hand, and stabilizing the squash with the other, simply “drag” your fork lengthwise to start creating your “noodles.” Do a row, then transfer to your storage container of choice. You should be able to get a few layers worth of this as long as your squash was cooked thoroughly. Once you’ve transferred it all to your storage container, add a bit of extra salt and pepper and toss around since you’ve got some “fresh” squash that didn’t originally make the seasoning cut.
Store it up, baby. Also, I save the skins with the bit of squash pulp (???) they have left on them. For one, it’s still edible, so waste not. For two, it’s pretty delish when you chop it up, pop it on broil for a few minutes (pulp side up, not skin side), and add to a stir fry/salad/whatever. Unless you hate vegetables. Then I don’t know why you’re here.
Hope you enjoyed. If you give this a try, do me a favor and tag me in your Instagram stories/posts, @em_dunc . Happy cooking!