How to Make: Spaghetti Squash

Spaghetti squash has been used by dieters for many years to cut calories and carbs in their favorite home-cooked dishes. It's not the best noodle substitute, but it requires little prep (and no removal of fishy odors). Spaghetti squashes are usually easier to find than other noodle replacements. Don't try to use one in your Aunt's noodle kugel recipe, but for most everything else, it's a good (not great) substitution. When cooked, spaghetti squash separates into long, fibrous strands, similar to noodles. It doesn't have too much taste on its own.

Pick a yellow squash with a hard shell. Poke holes in the shell with a paring knife or a fork. You can then make your squash three ways:

  • Slice the squash in half lengthwise, scoop out the seeds, and set both halves in a large microwave baking dish. Microwave for about 10-15 minutes (depending on the size), until the sides of the squash are very soft. Let sit for about 2-3 minutes (so you keep the skin on your hands) and scoop out the interior with a spoon.
  • Boil water in a stockpot. Quarter the squash (cutting off the woody end) and drop into the boiling water. Cook for about 10 minutes until the squash is soft. Drain, cook and scoop.
  • Slice your squash in half lengthwise, scoop out the seeds, and set halves face down on a baking dish. Bake at 375 for about 40 minutes to 1 hour, checking every 10 minutes after about half an hour to see if the squash is soft.
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