If you want an excellent substitute for potatoes, pasta, or rice that has fewer calories, learn about cooking spaghetti squash. Cooked, it looks like vermicelli or thin spaghetti. Based on a 2,000-calorie diet, one cup equals about 40 calories with 2 g of fiber.
Procedure for Cooking Spaghetti Squash
- Choose firm spaghetti squash with no bruises. Its light yellow color should be even. Avoid spaghetti squash with any green color or soft spot on it. A four-pound spaghetti squash will have a yield of about four cups.
- Scrub the spaghetti squash very well.
- To prevent the spaghetti squash from breaking open during baking, pierce it all over with a skewer. This is especially important if microwaving.
Oven Method of Cooking Spaghetti Squash:
- Preheat the oven at 375ºF.
- Put the whole spaghetti squash in a shallow baking pan, rind side up. Bake for 40 minutes or more, depending on size.
- Test for doneness with a fork.
Microwave Method of Cooking Spaghetti Squash
- Place in a microwave dish, cut sides up, with about a quarter cup of water
- Cover. Set the timer for about eight to twelve minutes, depending on size
- Test for doneness with a fork
- Let stand for a few minutes before taking out
Stove Method of Cooking Spaghetti Squash
- Place in boiling water and let boil for about twenty minutes or so, depending on size.
- Test for doneness with a fork.
Slow Cooker or Crock Pot Method of Cooking Spaghetti Squash
- Place up to two cups of water and cook on low heat about eight to ten hours. Make sure the size of your spaghetti squash is right for your crock pot.
- As soon as sufficiently cool, cut the spaghetti squash with a serrated knife in half or quarters, depending on the length of strands you prefer.
- Scrape both spaghetti squash seeds and fibrous strings from its center
- Do not throw the seeds away. They are good roasted. Simply toss in a little bit of olive oil (not greasy), sprinkle with some sea salt, and bake for about twenty minutes to one hour at 250ºF, depending on quantity. Serve warm.
- Separate the spaghetti squash pulp into strands using a kitchen fork’s tines
- Serve the spaghetti squash alone or as a side dish. Do not forget the butter, salt, and pepper! Or, you can serve it with your favorite spaghetti or Alfredo sauces, herbs, etc. There are several variations you can experiment on!
Cooking Spaghetti Squash Whole
- It is easier cooking spaghetti squash whole, but it will also take longer to cook
- Look for burns when scraping off the fibrous strings and seeds
- It is faster to cook cut spaghetti squash. However, be prepared with some muscles to cut into it. You will also find it difficult to scoop seeds and fibrous strings out of a raw squash.
Storing Spaghetti Squash
- Winter squashes, including pumpkin and spaghetti squash, can be stored in temperatures ranging from 50ºF to 60ºF for up to six month. Spaghetti squash, however, can tolerate room temperature for several weeks.
- You can also store the cooked ones in the freezer. Use airtight freezer bags.
- Partially defrost before using it. Reheat or steam until tender but firm.
As aforesaid, for a healthy substitute for pasta, rice, or potatoes, learn about cooking spaghetti squash!
