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FutureStarrHow to cook a spaghetti squash
Spaghetti squash is a great low-carb alternative to spaghetti noodles. Because this type of squash contains a lot of water, boiling it causes the squash to become soft and mushy as soon as it softens. To get the spaghetti-like noodles without the mush and lower cook time, simply roast the squash in an oven at 350 degrees Fahrenheit for one hour.if you cut it lengthwise then you will get shorter strands but if you cut through the middle you will get longer strands. Also if you littly sprinkle with salt after cutting and then place cut side down onto a mesh or slatted board or a cake drying rack and leave for 1 hour before cooking, then the excess water drains away before baking/cooking and the squash will be a less watery. I live in remote Alaska. About a year and a half ago I saw a Spagetti Squash at the market. Didn’t know what it was, so I bought it. I found and followed this recipe and it turned out great. We’ve probably baked ten of them since then, always using this simple recipe. I stopped back by this website for the temperature and cooking time. Thought I’d leave a good review.
A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly. “I just happened to have a spaghetti squash in my house so I was delighted to see this recipe in my inbox today. I gave it a try and was so impressed. It was incredibly delicious and satisfying. It does take a bit of time, but now I have the second half to look forward to at another meal. It’s also a very pretty dish and I can see serving it to a group of similarly health-focused girlfriends!” – Danielle
While many squash species are indigenous to the Americas, spaghetti squash seems to have originated in China: consumption was first recorded in China in the 1850s. It was not commercially available in the United States until 1936, when a successful strain from Japan was introduced to American markets by Chinese seed distributors. Today, spaghetti squash is a popular low carb alternative to pasta because its flesh can be shredded into spaghetti-like strands that absorb the flavor of classic pasta sauces. It’s no surprise that the vegetable is a popular health food: it owes its vibrant natural hues to beta carotene, is packed with antioxidants, is low in calories and is a good source of fiber. There are many ways to cook it; here, we walk you through the easiest. How long you cook spaghetti squash will largely depend on the method you use. Dry roasting spaghetti squash halves in a 400 degrees F oven will take about 25 minutes. Microwaving a whole spaghetti squash will take 10 to 15 minutes. Cooking spaghetti squash in an Instant Pot on high will take about 12 minutes. No matter how you choose to prepare it, the important thing to pay attention to is texture. The tines of a fork should easily pierce the flesh, separating the fibrous threads of the squash into spaghetti-like strings that, while tender, still retain an al dente bite(Source:www.loveandlemons.com)