Spaghetti squash is a winter squash that takes its name from the long, noodle-shaped strands its flesh resembles once cooked.
You can either roast spaghetti squash in the oven or zap it in a microwave to cook it. To roast it, split it lengthwise and scoop out the seeds. Brush the cut sides with olive oil and put cut-side down on a baking sheet. Put in a 350F oven for 45 minutes, or until the flesh yields easily to a fork. To microwave, pamalamb splits the squash crosswise and stands the two halves in a shallow microwavable dish in a bit of water, covers the whole with plastic wrap, and microwaves for 20 minutes or so.
After the squash has cooled enough to handle, use a fork to rake the flesh into long strands. Serve right away, or store in airtight containers in the fridge and reheat. You can serve these strands as you’d serve spaghetti–either very simply, with butter, salt and pepper, and Parmesan, or with any number of pasta sauces. Here are some other favored treatments:
pamalamb mixes the strands with shredded cheese, a little cream, an egg or two, and other veggies or leftover meat and bakes the whole mess; it’s a great alternative to lasagna.
ggconcannon soaks rice noodles in water and adds to the squash along with roasted garlic, cheese, and perhaps some tomato sauce, and warms in the oven.
JessWil goes savory, mixing the squash with gorgonzola, olive oil, and toasted nuts. She also goes sweet, adding butter, brown sugar, and nutmeg.
Spaguetti squash recipes