Spaghetti Squash is a terrific fall treat, however tends to have a shorter shelf life than some of the sturdier types like Kabocha – so don’t leave it on the counter too long. You may already have your favorite way of preparing Spaghetti Squash. If not, it’s time to experiment! There are two schools of thought when it comes to prepping the Squash itself. (we prefer method 1 as you can use the seeds to make Roasted Pumpkin Seeds!)
Method 1) Cut the squash in half and scoop out seeds. Rub inside of squash with olive oil, salt and pepper. Bake cut side down in a baking dish for 20 minutes at 400-450 until squash is easily pierced with a fork. Remove from oven and cool.
Method 2) Alternate cooking method: Pierce squash with a ice pick or small knife in many places so the squash does not explode in your oven. Bake whole squash in a baking dish for one hour at 375, until easily pierced with a fork. Allow to cool, cut in half, discard seeds. Gently move flesh away from the shell, creating the spaghetti-like strands.
Spaghetti Squash can be served up in a variety of ways …
1) With a topping of melted butter and a variety of chopped fresh herbs.
2) With a topping of Fresh Tomato Sauce, with or without meatballs (try Turkey meatballs)
3) With a topping of sauteed veggies of your choice – try tomatoes and zucchini sauteed with onions, or mixed mushrooms sauteed with garlic and finished with a dash of cognac.