With its long strands of golden noodle-like fibers, spaghetti squash is nature’s answer to pasta. For too long, spaghetti squash was seen as soggy, flavorless, and, well, not worth the effort. But we’re here to tell you it is! With a little cooking know-how, you’ll be on your way to a delicious, vegetable-forward meal.
1. Wash, making sure there's no dirt on the squash, and dry well.
2. Place the squash on a cutting board, then use a sharp knife to slice a half-inch off the top and bottom ends. Discard.
3. For spaghetti squash halves, cut the squash lengthwise. For rings, slice the vegetable into 1-inch-thick rounds.
4. Use a melon baller or the edge of a large spoon to remove the seeds, and discard.
1. Wash, making sure there's no dirt on the squash, and dry well.
2. Place the squash on a cutting board, then use a sharp knife to slice a half-inch off the top and bottom ends. Discard.
3. For spaghetti squash halves, cut the squash lengthwise. For rings, slice the vegetable into 1-inch-thick rounds.
4. Use a melon baller or the edge of a large spoon to remove the seeds, and discard.
Now that you’re an expert at cooking spaghetti squash, how can you fit them into your weekly meal planning? We’ve got a few ideas! The first recipe treats the squash as noodles; the second uses it as a bed for succulent portobello steaks.