Post by Loupy on Apr 28, 2013 20:02:21 GMT -7
How to cook a spaghetti squash in the oven.
www.thekitchn.com/
Equipment
Sharp chef's knife and cutting board
Medium-size roasting pan (or baking sheet)
Fork
Small serving bowl
Instructions
1. Cut the squash in half lengthwise with a sharp knife.
Be careful, go slow, and cautiously slice the squash in half.
2. Scoop out and discard the seeds.
3. Preheat the oven to 375°F.
Place squash halves cut side up on a heavy-bottomed roasting pan.
(This is where I differ with the author. I put mine cut side down and it doesn't require extra oil. You do have to poke a few holes in the flesh so it doesn't burst.)
Brush with olive oil and season with salt and pepper.
You don't have to be too careful here: just slather, sprinkle, and it's ready!
4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily.
If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
If using a large squash, you can bake up to an hour.
5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes.
Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl.
If some of the strands clump or gather together, simply separate them using your hands.
www.thekitchn.com/
Equipment
Sharp chef's knife and cutting board
Medium-size roasting pan (or baking sheet)
Fork
Small serving bowl
Instructions
1. Cut the squash in half lengthwise with a sharp knife.
Be careful, go slow, and cautiously slice the squash in half.
2. Scoop out and discard the seeds.
3. Preheat the oven to 375°F.
Place squash halves cut side up on a heavy-bottomed roasting pan.
(This is where I differ with the author. I put mine cut side down and it doesn't require extra oil. You do have to poke a few holes in the flesh so it doesn't burst.)
Brush with olive oil and season with salt and pepper.
You don't have to be too careful here: just slather, sprinkle, and it's ready!
4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily.
If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
If using a large squash, you can bake up to an hour.
5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes.
Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl.
If some of the strands clump or gather together, simply separate them using your hands.
