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www.fabulousfoods.com (Discovering Spaghetti Squash by Cheri Sicard) Spaghetti Squash 101
Date of last review
Wed March 20, 2013
I found this while hunting the web on how to make spaghetti squash. It's very informative.
That's why I called it what I did.
When buying spaghetti squash, look for yellow hard squashes that are heavy for thier size. Look for 8-9 inches in length and 4-5 inches in diameter. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about 5 cups.
How To Prepare:
*Bake it - Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375 oven approximately 1 hour or until flesh is tender.
*Boil It - Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20-30 minutes, depending on it's size. When a fork goes easily into the flesh, the squash is done.
*Nuke It (this is my favorite)- Cut squash in 1/2 lenghwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water (I use a glass pie pan). Cover with plastic wrap and cook on high for 10-12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
*Slow Cooker - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crok Pot, cover and cook on low for 8-9 hours.
***Once the squash is cooked, let it cool for 10-20 minutes so it will be easier to handle, before cutting in 1/2 (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.
Toss with seasonings or butter if desired.
Number of Servings:
Carbs per serving - include all nutritional information if known:
I figure around 8 carbs for 1 cup, could be different though