The “Secret” of Spaghetti Squash

8 Jul

It seems that there are two types of people in this world – those who are more than familiar with the idea of spaghetti squash and think it’s a pretty normal thing, and those who have no idea
what you’re talking about when you use the term “spaghetti squash.” You can tell you’re talking to the second type when you have a conversation like this:
“What are you eating?”
“Spaghetti Squash.”
“huh…” they smile awkwardly, look at the dish, which does not appear to contain squash, and then walk away thinking “maybe there was some squash mixed in with that pasta.”

I was one of the people who didn’t know about spaghetti squash for quite a while – I think I first tried it about 2 years ago.

For others who were not in on the secret, spaghetti squash is a type of squash that, once
cooked, comes out of its shell in very nice thin strings – similar to spaghetti pasta. It makes a great pasta substitute, and can be eaten in much the same way that you eat spaghetti.
Here’s the best part – it’s easy to make and healthier than eating regular pasta. It’s not exactly super-food, but take a look at the nutrition facts and you’ll see that it’s probably better than pasta unless you’re intentionally carb loading. Here’s a basic recipe that I’ve used a few times.

1 Spaghetti Squash
About 4 – 5 Tablespoons Water
4-5 Tablespoons Extra Virgin Olive Oil
1-2 Cloves of Garlic, minced
1 – 2 Tomatoes, chopped into small pieces
4-5 Leaves of Fresh Basil, chopped
Salt & Pepper to taste

Preheat your oven to 350.

This first step is the most difficult, after that, it’s easy – you have to cut the squash in half length-ways. This can be tricky since it’s pretty big and hard-shelled. Just get a good knife, plunge it into the middle, and slowly work your way through –careful not to cut yourself with the knife!

Scoop out & discard the seeds from the inside of the squash. At this point, you will see nothing that even vaguely resembles spaghetti except for the seed & strings that you’re scooping out – that’s ok.

Get a baking sheet with edges on it, and put a tiny bit of water in it – just enough to create a small layer in the bottom of the sheet.

Put the squash, cut side down, onto the sheet with the water and pop them in the oven.
Bake for 35 – 45 minutes – the squash is ready when a sharp knife pierces the skin pretty easily.

Let the squash cool a little, then, when it’s cool enough to handle, hold it in one hand so that you’re looking at the cut side. You will still see no spaghetti-looking bits.

Get a fork, poke it into the “meat” of the squash at one end, and run the fork all the way down to the other end of the squash – NOW you’ll see that as it comes out, the squash looks like spaghetti.

When the squash is finished cooking and you run a fork through the "meat", it will come out as strings of spaghetti.

Use the fork to get all of the meat out of both sides of the squash and place in a bowl.
At this point, you can do just about anything with the squash. I prefer to keep it pretty simple – pour a few glugs of olive oil on it, and toss with garlic, basil, and tomato pieces. Add salt and pepper to taste. I’ve also heard that it’s great with Alfredo sauce – I imagine that there are quite a few options.

Enjoy!

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2 Responses to “The “Secret” of Spaghetti Squash”

  1. Emily July 9, 2010 at 4:25 am #

    I LOVE spaghetti squash – it’s part of the south beach diet too. Definitely a great pasta sub.

  2. deliciouslyaustin July 9, 2010 at 9:29 pm #

    Thanks for the comment Em – I didn’t know that it was part of the south beach diet!

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