Spaghetti squash is the perfect ingredient to add variety to your weekday meals. When topped with a tomato or meat sauce, the flesh of this squash really looks like pasta. What we love is being able to skip starchy foods for a meal and eat more vegetables! In this article, we offer you 6 different ways to cook it.
- Cut the squash in half, lengthwise.
- With a spoon, remove the seeds and filaments in the center.
- Brush both halves with olive oil, then season with S&P. Add fresh or dried herbs.
- Bake for 45 minutes at 190 ° C on a baking sheet lined with parchment paper. It is important to place the squash upside down (cavity down) to facilitate cooking.
- Once cooked, scrape the inside of the squash with a fork to release the flesh, which comes off in threads, like spaghetti. If the flesh does not come off easily, the squash is undercooked. Put it back in the oven for a few more minutes.
- Once the flesh is completely removed, do not hesitate to add a little olive oil, salt and pepper.
For cooking in the microwave, there are several possible variations in order to cook it well. As with baking, you should cut the squash in half lengthwise and remove the seeds with a spoon.
Place your squash halves upside down, cavity side down, in a microwave-safe dish. Make sure you have a container large enough to prevent the squash from overlapping. Pour a little water into the bottom of the dish and cook for about 12 minutes.
Use the same type of dish as for cooking with water. Place the squash halves upside down and cover with plastic wrap. Leave a small opening in one of the corners to allow the steam to escape and cook for about 7 min.
You can also cook your whole squash in the microwave by drilling small holes with a knife. Using this method, it will need to be cooked for 10 minutes. Let it cool, cut it in half, then remove the seeds in the center.
Cooking in a pan or slow cooker
You can cook your whole squash by boiling it in a saucepan for 20 to 30 minutes. Don't forget to prick it in a few places. The downside is that you have to have a pot big enough to submerge the squash entirely. In the slow cooker, allow about 6 hours at low power for satisfactory cooking. Once cooked, let cool, cut in half and empty the inside. On the other hand, cooking in water will cause you to lose essential nutrients in the squash.
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