Cooking Hints & Miscellaneous Info - cooking spaghetti squash
09-01-2006, 02:04 PM
Ruth said to check here, but I don't see anything about it. How do you cook the stuff? I am thinking you split it in half and cook like you would an acorn squash then dig the "threads" out with a fork? How long do you back it?
09-01-2006, 02:16 PM
Here's the info:
"Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes."
Get n healthy
09-01-2006, 04:09 PM
Just from experience when i have cooked it in just in the oven, it took WAY longer than 30-40. I find it is best to cook it in the microwave first, then finish it off in the oven, if you dont have the 2 or 3 hours it would take. Maybe i just had a really big one, but mine have NEVER been anywhere near done in 40 minutes in the oven. I do love it though. I fixed this the other night when hubby wanted pizza...the kids ate this over pizza. They had no idea it was SO much healthier, i giggled inside to watch them fight over the "new speghetti" mom bought.
09-01-2006, 05:50 PM
I cook mine in the microwave
First, I puncture it with a knife or fork several times and microwave for 2 minutes (This makes it MUCH easier to slice in half)
Take out of microwave and allow to cool then slice in half and remove seeds
place it face down in a microwavable dish in 1-2 inches of water
microwave for 7-9 minutes
allow to cool well
use a fork to remove "spaghetti" by running it down the length of the squash
This method works well for me.
09-01-2006, 06:18 PM
I eat spaghetti squash often and i just cut it length wise and boil it for about 15 to 20 depending how soft or al dente you like it....It works for me.....
09-01-2006, 09:36 PM
Golly, such a variety of cooking methods. Can you also tell me how long it will keep? I am the only one that would eat it and they always seem pretty good sized. Thanks
09-02-2006, 09:51 AM
It keeps OK for two days in the fridge but I usually freeze mine. I always pick the smallest one I can find too.
Cooking time in the oven varies according to the size of the squash, of course. I have also done the microwave routine (telemetrynurse) and it works fine although it seems much wetter done that way. I guess you need to experiment.
10-30-2006, 09:35 AM
I just poke holes in it and cook in the microwave until the skin is soft, open, remove seeds and string it with a fork....love it with sauces or just plain.
03-29-2009, 10:33 PM
This thread is really old, so I don't know if you will see this or not, so I will probably also PM you, but Ruth, how well does this freeze? Do you freeze it in a bag, or in some kind of container, or what. I really really want to be able to freeze mine, because I am the only one I am cooking for, and that would be great if it freezes well.
03-30-2009, 06:35 AM
I answered your PM but for others:
Yes, it freezes OK in either a bag or a container. It does get a bit more watery when it thaws but still is fine.