Okay, I finally get it. Every time I cook spaghetti squash, no matter how, I'm unimpressed by the taste. Sure, it is easy to cook. Sure, it has virtually no calories. But why waste one's energy on food with no taste? But my sister likes spaghetti squash, so she's always puzzled by my reaction. Three times now, she's repeated, "I just cook it for the noodles." Oh, right!
Here's the deal: cook spaghetti squash and then put it under something, just like noodles or rice or potatoes. That makes it a virtually calorie-free, carb-free starch. Get flavor from what's on top, not the spaghetti squash itself. Sisters are smart!
When Adanna mentioned she'd cooked a whole spaghetti squash with great success, this time I heard her the first time! I cooked one whole today for lunch, leaving the washed unpricked spaghetti squash in the oven at 350F for an hour. And then I put some peppery-hot lentil soup over top. Perfect.
NEXT TIME How long to cook spaghetti squash? The strands were cooked after an hour but the next time, I left the squash in the oven longer, for a full 90 minutes. That's it! It takes 90 minutes for the spaghetti squash strands to become more noodle-y.
CRUNCHY SPAGHETTI SQUASH? Some cooks complain about "crunchy" spaghetti squash, I've had it happen too. It's my belief that spaghetti squash is best cooked/eaten in the fall within a few weeks of harvest. The sugars convert to starch over time, by spring, they're just not palatable. The same thing is true with some other squashes, delicate and acorn, for example. Butternut squash and the big Hubbard squashes are another story: they continue to mature and sweeten well into late winter, the rough guideline is they're good until an early Easter.
SPAGHETTI SQUASH COOKED WHOLE
Time to table: 2 hours
About 3 cups of "spaghetti noodles" from a 2 3/4 pound spaghetti squash
1 spaghetti squash
Set oven to 350F/180C. Please note, a higher temperature is NOT recommended. Wash the squash, especially around the stem and blossom ends where bacteria can collect. Place directly on a rack in the center of the oven, setting the timer for 90 minutes plus whatever time is left to preheat.
When the squash is done, remove from the oven. Holding the squash with potholders, slice it pole to pole. Scoop out the seeds and discard. With the tines of a fork, scrape the flesh to separate the strands into noodles.
MAKE IT A MEAL Top with something delicious like Oven-Cooked Lentil Soup!
YIELDS There's considerable variability but you'll get an idea, from here.
A 2-3/4 pound spaghetti squash yielded 3 cups spaghetti squash noodles.
A 2-1/2 pound spaghetti squash (heavy for its weight) yielded 3.5 cups spaghetti squash.
NEVER MISS A RECIPE!For "home delivery" of new recipes from A Veggie Venture, sign up here.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
MORE VEGETABLES COOKED WHOLE~ How to Roast a Whole Butternut Squash ~
~ How to Roast a Whole Pumpkin ~
~ How to Roast Garlic ~
~ Whole Roasted Cauliflower with Lemon Vinaigrette ~
~ Roasted Whole Red Onions with Sweet Potatoes & Rosemary ~
from A Veggie Venture
~ Fall Stew Baked in a Whole Pumpkin ~