Don’t let that big yellow spaghetti squash at
the Farmers Market intimidate you!
It’s one of the easiest vegetables to make.
No peeling, no dicing, just pop it into the oven
or microwave. When it’s tender, cut and scrape
out the seeds. Then rake the inside with a fork
into long strands.
How can you resist that happy,
sunshiny yellow color?
The easiest way for me to make it is
in the microwave. Three big reasons:
1. It takes only 10-15 minutes.
2. It doesn’t use that much oven power
or heat up the kitchen.
3. Most important; it’s easier to cut when it’s
softened up a bit. Too dangerous and
hard to cut when it’s raw.
Pierce all over about 10-15 times.
Microwave for 5 minutes to soften.
Now it’s easy to cut in half.
Cutting in half horizontally will give
you longer spaghetti-like strands.
Scrape out only the seeds.
Put in a dish with 1/4″ water and return
to the microwave for another 5-7 minutes.
Start shredding with a fork.
Spaghetti Squash~ Easy Method
Pierce all over with the tip of a sharp paring
knife. Put it in the microwave for 5 minutes.
That will soften it enough so that you can cut
it in half easily. Scrape out only the seeds.
Put cut-side down in a shallow casserole and
add abut 1/4 inch of water to the bottom.
return to the microwave for another 5-7
minuted until tender. Remove and let cool
so that it’s easier to handle. Hold with a
kitchen towel and use a fork to rake out
the inside into spaghetti-like strands.
~ You can bake it whole for 1 hour @375º.
Then it’s easy to cut and scrape out the seeds.
~ You can cut it in half, scrape out the seeds,
drizzle with olive oil, season with salt and
pepper and roast cut side down @425º for
30 minutes, until fork tender, then
~ Simply season with salt, pepper, butter
~ Use in place of pasta.
~ Saute 2 minced garlic cloves in 2 T butter.
Add 1/4 C minced fresh parsley
and 1/4 C grated Parmesan cheese.
Add the squash strands.
Toss to heat through. Salt and pepper.
~ Add sauteed spinach, bacon, and feta cheese.
~ Saute with butter and fresh herbs, like sage.
~ or…try the recipe I’ll be posting next!