So you've decided to tackle that new year's resolution to eat healthier. Spaghetti squash is a great way to substitute the carbs in your favorite pasta recipe for a healthier alternative. Here's a 101 on how to cook and serve Spaghetti Squash.
1.) Preheat the oven to 400°F while you prep the squash.
2.) Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a dish cloth to keep it steady as you cut.
3.) Cute slits into the outside of the squash with a sharp paring knife. This will help cook the squash over all while it's in the oven.
3.) Wrap each half of the squash with foil and place the squash halves cut-side down in a roasting pan.
Cook the squash for 45 to 60 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 45 minutes to gauge cooking.
5.) The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
6.) When it's done cooking, scrape out the seeds and throw them away. Most people use a fork, but I've found using a large metal spoon works a lot better, gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — so that's the direction you want to scrape the "noodles" from.
7.) Serve the squash immediately. My favorite way to have spaghetti squash is with a classic tomato sauce and meatballs. Try my turkey meatball recipe here!