spaghetti squash
Spaghetti squash is a delicous fall item to put on the grocery list!
This is what this funny squash looks like:
There are many different ways to cook it…
I usually wash it & cut it in half…If you cut it in half lengthwise, you will have longer “spaghetti” strands at the end!
(Just use a large, sharp knife, or a strong serrated knife, & be very careful, because the rind is very smooth & slippery, & the squash is very hard when uncooked!)
…and then scoop out the seeds & surrounding membranes in the center with a spoon..
Place the squash in a pot of salted water & boil for 30 to 40 minutes on a low-to-medium boil. It usually takes about 35 minutes, but I check after 20 minutes & again at about 30 minutes to see if it is done.
One very tough squash took over an hour, but that was unusual!
Then, the pulp of the squash can be easily scraped out with a fork, leaving the empty, very thin, yellow rind behind.
It will come out in strands, similar to spaghetti! You can scrape out a few strands while it is still cooking to test for doneness…it should not be crunchy or mushy, but just have a nice tender-firm consistency…maybe just al dente!
This squash is very beautiful! The strands are a little translucent & glassy looking & have a nice, bright yellow, creamy flavor.
Then, just add some daps of butter & salt, & gently stir for a delicious, warm, & sunny side dish!
Enjoy!
love,
Clay Ball
Copy-and-Print Recipe Below!
Spaghetti Squash
Cut squash in half lengthwise carefully. Scoop out seeds with a spoon & place the squash in pot of salted water.
Bring to a low-to-medium boil and boil for about 35 minutes. (You can check after 20 & 30 minutes for doneness–squash is delicious al dente–it can still have a tiny crunch to it, but not very crunchy & not yet mushy.)
With a fork, scrape the squash out of the rind…it will come out in long strands like transluscent, bright yellow spaghetti!
Then, if you’d like, just add a bit of butter & salt to taste.
Enjoy!
love,
Clay Ball
