Spaghetti squash is a great alternative to pasta, but can be a total pain to handle and can often have can turn out watery, mushy, and not satisfying to your pasta craving. Check out these tips for squash that is deliciously al dente, easier to manage, and much less watery!
Making cutting easier
Sounds easy. But even with a sharp knife, cutting into a spaghetti squash can be nearly impossible.
Instead of hackhackhacking away, take your knife and poke a few small slits into the squash skin, creating a dotted line. Make sure the dotted line follows the line you'll want to eventually cut along.
Microwave for 5-6 minutes. Allow the squash to cool until you can handle it comfortably.
Follow your dotted line! The squash will be softer after those few minutes in the microwave and much easier to slice through.
Try the "ring" method
Instead of struggling to cut your squash in half, turn it 90 degrees and slice into rings. Remove the seeds from the middle.
Lightly brush with olive oil and season with salt and pepper. Arrange evenly on a baking dish and bake at 400 degrees F for 40 minutes. Once your squash has cooled, you should be able to peel the skin off the squash, and shred the squash into individual "noodles" with your hands.
Not only does this method make your squash easier to handle, but will result in longer noodles which are more al dente and will provide a more firm, pasta-like experience.
SHARE to save your loved ones from mushy, unsatisfying squash noodles.