How to Cook Spaghetti Squash
They're a few different ways you can cook spaghetti squash, the typical is to cut in half and either microwave or roast in a large water pan in the oven, but when you go to scrape the spaghetti out it breaks up to much. So I tried a different method... here it is!
Roasted Spaghetti Rings
Preheat oven to 400 degrees.
Slice squash widthwise into 1-2" rings, just a sharp knife to do this, and be careful the squash has a very hard exterior... maybe find a friend to help. Once cut, run a knife around the interior or the rings to remove the seeds. Place rings on an oven-safe cooling rack over a rimmed baking sheet and bake for 30 minutes (see note about salting prior to roasting below).
Allow to cool for 15 minutes, then peel the skin away, by cutting one small spit along the edge and pulling it. Then, separate the strands into long "noodles" and if you want cut one edge so they are long strands instead of rings. Place a bowl and toss with olive oil to keep from sticking(unless your recipe calls for something different!)
NOTES
If you have an extra 20 minutes in your life, salt each squash ring liberally on both sides and place on a cooling rack on top of the baking sheet. After 20 minutes, wipe away the water and most of the salt, and roast as directed. The resulting "noodles" will be less wet and a much nicer texture, firm yet tender.
Enjoy!!
Comment if you want some recipes to do once you have the perfect spaghetti!
