Have you heard of spaghetti squash? Do you know how to cook it?
Spaghetti Squash is a delicious vegetable that makes the perfect complement to a meal. For those looking for a noodle substitute because you eat gluten-free or are looking for a healthy, low-carb and low-calorie option, Spaghetti Squash is the answer.
It can be baked, boiled, steamed, microwaved, or even cooked in the crockpot. However you choose to make it, this thriving veggie is rich in folic acid, potassium, and vitamin A. When cooked, the flesh comes out in strands that resemble spaghetti—thus the name, spaghetti squash.
Here at MOMables, we’re always looking for ways to help you live more efficiently and healthfully. This is the goal of our weekly lunch menu plan, which helps you pack healthy lunches fast for your family.
Here are my three favorite ways to cook spaghetti squash: Many leave the squash whole when baking in the oven or cooking in the microwave. I find that it cooks faster and more evenly by slicing it in half lengthwise first.
- Oven Method—Begin by preheating your oven to 400F. Wash the outside of the squash before slicing it lengthwise. Remove the seeds by scraping them out. Rub a bit of olive oil onto the flesh of each squash half, then season them with a bit of salt and pepper. Place each half flesh-side down into a baking dish, and bake for 45 to 55 minutes. When it’s done, the flesh will be tender and begin to pull apart with a fork easily into the spaghetti-like strands.
- Microwave Method—Begin the microwave method the same as the oven by washing the outside of the squash, then slicing it lengthwise and scraping out the seeds. Place one half of the squash in a microwaveable dish that is at least a few inches deep. Fill the inside of the cavity of the squash with water and place the other half on top, matching the sliced seams of the squash. Microwave for 10 minutes, or until the skin is soft. Let it cool, then begin to pull the flesh apart with a fork for serving.
- Crockpot (Slow Cooker) Method—Wash the outside of the squash, then pierce the outside of the skin with a sharp knife five or six times. Place it in the crockpot with 1 1/2 cups of water (increase to 2 cups if you’re cooking two squashes side by side), and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
Watch this video for more tips and to see just how easy!