I just learned about spaghetti squash a few months ago and I am now obsessed. I’ve been testing out different cooking methods and different toppings lately. I think next time I am going to try making it with a home-made pesto.
My only issue with spaghetti squash is cutting it. I find it really difficult. Does anyone else have this issue? So, this time, instead of struggling until I almost cut my fingers off, I got clever and combined 2 cooking methods to help make it easier.
Here’s how I did it:
I first took the whole spaghetti squash and poked some wholes in it with a fork and baked it at 375F for 15-20 minutes. This helped soften it and I was able to cut through it easier. I then cut it legnthwise and placed it in a baking dish with the exposed side down. I put about an inch of water in the baking dish, and baked it for another 45 minutes. You can cover it with foil, while you do this or you can leave it uncovered. I have tried both ways, and I have found that when I cover it, it turns out a little dry. When I don’t cover it, it turns out a little wet. Next time, I might try half & half. Anyway, once it is baked. I let it cool for a few minutes, then discard the seeds. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a dish.
1 cooked spaghetti squash (directions above)
1/2 red bell pepper, chopped
1/2 small white onion, chopped
3 cloves garlic, crushed
2 tablespoons fresh parley, finely chopped or minced
2 tablespoons fresh basil, finely chopped or minced
shaved romano cheese (optional)
several tablespoons of olive oil – sorry, I forgot to measure, how much exactly!
- Heat 2 tablespoons of olive oil over medium heat in a large pan, then add onions, bell peppers, and garlic and cook until onions and peppers are soft.
- Add spaghetti squash and add enough olive oil, so all the squash is covered. Toss the spaghetti squash with the peppers, onions, and garlic.
- Move squash to a serving bowl, top with fresh herbs and romano cheese (if using) and serve!