Wash and dry spaghetti squash. Using a fork, pierce holes in various parts of the squash. These are vent holes. They prevent the squash from bursting in the oven while roasting. Place on a baking sheet and bake at 450° for 1 hour or until flesh is tender.
Please note: The time may vary based on the size of the squash.
Once squash is tender, remove from the oven and cool for a few minutes or until it is safe for you to handle.
Using a knife, cut the squash lengthwise. Using a spoon, remove the seeds and the attached string – like pieces from the cavity.
Hold one half of the squash firmly and using a fork, start at the top of the squash and pull the flesh with the fork. It will pull away leaving long strands that look like spaghetti. Continue until the strands of squash has been removed. Repeat.
Place the “spaghetti” strands in a bowl and reserve for your recipe.
Note: Save and roast the seeds for an extra treat.
Additional cooking techniques:
- Steamed: Peel and cut into cubes. Place squash in a steam basket in the steamer and steam until squash is tender. Based on the size of the cubes, the steaming process can take 20 mins.
- Boiled: Peel and cut into cubes. Place cut cubes in a saucepan and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until squash is tender. Cooking time will be based on the thickness of the cubes, approximately 5 to 10 min
Storage: Squash can be stored in a cool, dry location (50° to 55°) with low humidity. Cooked squash can be refrigerated for 1 week or frozen for later use.