Spaghetti Squash Basics

If you've never tried any spaghetti squash recipes or cooked with spaghetti squash at all, here's what you need to know:

Its mild, slightly nutty taste works well with just about any recipe you might make using regular spaghetti noodles. Kids seem most fond of simple olive oil or butter with their favourite cheese or salt and pepper. Traditional red sauce works well too.

Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife). If it's undercooked at all, the strands won't separate and the taste won't be pleasing.

There's also an orange variety of spaghetti squash, known as "Orangetti", that's a little sweeter than its yellow counterpart. It can be cooked the same way.

Spaghetti squash is a dieter's dream: It has no fat and is extremely low in calories - only 25 in a 1/2 cup serving.

Most spaghetti squash recipes can be served inside the squash shell for extra pizazz. Once you've removed the squash "pasta" strands, just mix them with the remaining ingredients and place them back into the empty shells.

COOKING METHODS

Baking Method:

You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibres. It's still a good idea to pierce a few holes near the ends.

Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either).

Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.

Once the squash is cooked and cooled for 10 to 15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibres with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.

Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Serve immediately or reheat later by either steaming or microwaving.

Microwave Method:

Cut squash in half and scoop out the seeds and fibres with a spoon. When microwaving, it's especially important to pierce a few holes in the squash skin with a large knife, skewer, or an ice pick to allow steam to escape.

Place squash halves, cut side up, in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.

Microwave on high power for 10 to 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.

Using a fork, scrape the pasta-like insides out onto a service plate or bowl.

Boiling Method:

Cut squash in half and scoop out the seeds and fibres with a spoon.

Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.

Pierce the shell a few times with a large knife, skewer, or an ice pick to allow steam to escape.

Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.

Using a fork, scrape the pasta-like insides out onto a service plate or bowl.