Spaghetti Squash 101
Before my lifestyle change I had never tried spaghetti squash, let alone prepare one. I heard it was a great pasta substitute, and with all the chicken dishes I make I thought it would be worth a try. When I googled how to prepare a spaghetti squash, there were all sorts of different directions, so I wanted to share what has been tried and true in my experience.
Rule #1. Cut into RINGS!
After cutting the top off, start cutting into one inch rings. If you’re having a rough time cutting through, make sure the knife you’re using is sharp, and if you’re still having trouble microwave that bad boy for 2-3 minutes to soften it up. There’s a lot of debate between cutting the whole thing in half long ways, or the ring method. The ring method gives you longer “noodles” and a more even cook in my opinion. Also way easier!
Then you want to take a spoon, and scoop the seeds and middle membranes out of there.
Place the scooped rings onto a baking sheet or shallow pan coated in a non stick spray. I used an olive oil spray.
Preheat your oven to 400F, and drizzle olive oil generously onto the rings. Spread it evenly, ensuring all surfaces are coated nicely. Then sprinkle salt and black pepper across the top.
Throw those babies in the oven for at least 25 minutes, if they’re glossy on the top they’re done! (In my opinion) If you like yours a bit crispier, leave in a little longer.
While they’re still warm, (use caution) put the cooked pieces On a cutting board or tray and with two forks start taking the squash away from the skin.
Once I have it all scraped out, I usually put it in a bowl with a little bit of spaghetti sauce to give it some moisture and flavor, and I serve it with any number of things:
Last night it was chicken parmesan, you could do chicken alfredo, beef stroganoff, spaghetti and meatballs, etc! The possibilities are endless. Very similar to the size of angel hair, and it has a sweet taste to it. Give it a try!
