This oh-so-yummy squash is more than your just average side dish veggie! The cooked squash flesh shreds into threads like spaghetti— hence the name. The strands make the perfect alternative to pasta, potatoes, or rice and can be served with any sauce.
Spaghetti squash is available year-round, but the peak season is in the fall. Like any winter squash, it can be hard and cutting it raw can take some muscle and a sharp knife.
Prepare in the Oven:
Cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to com about 1/2-inch up the sides of the dish and cover with aluminum foil. Bake at 375°F for 45 minutes, until the squash is easily pierced with a knife. Turn the squash over and cover with foil again and cook for another 15 minutes, until it is very tender. Remove from the over, uncover and let it cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel.
Prepare in the Slow Cooker:
Pierce the spaghetti squash all over with a fork. Place the whole squash into a slow cooker with 2 cups of water. Secure the lid and cook on low for 8-9 hours. Once done, remove the squash from the slow cooker and let cool. When it is cool, cut the squash in half and scoop out the seeds. Using a fork, pull the strands away from the shell. (It should come out easily.)
Besides it’s delicious versatility, spaghetti squash is packed with beta-carotene, a powerful antioxidant. It can prevent the oxidation of cholesterol in the body and help regulate blood-sugar levels. The potassium in the squash helps lower blood pressure and it has tons of fiber! They come in different shapes, so look for a squash that is firm and heavy for its size. Soft spots and green color are signs that the squash isn’t ripe.