While I was spending one of my late night nursing sessions browsing the web, I came across this tidbit of information at Eat Within Your Means that made me rethink how I bake my squash. I, much like the author of this post, always hated those short stubby strands of “pasta” that spaghetti squash leaves you with. I remember laughing at myself once when I was cooking this as I thought, “This is NOT spaghetti, this is spag”. I’m nothing if not entertaining to myself…. This blogger had it going on when she figured this out. I can’t believe it’s not common knowledge yet, because you can get your full on Lady and the Tramp slurp going with the noodles that I’m about to show you how to make!
First off, always bake your spaghetti squash, it will give you the most moist results, which is what you want since you’re making replica pasta. Instead of cutting your squash from top to bottom (stem to butt) you cut it in rings, from side to side, like so:
Why, you ask? Because, now listen close, this is good stuff…the “noodle” segments run around the circumference of the squash, not up and down, that’s why every spaghetti squash noodle you ever ate was most likely chopped straight in half. Here’s a closer look at the striations so that you can see the grain on which they lie.
Now, you just take your paring knife and cut away the seeds from the inside and lay on a parchment lined baking sheet, drizzle with olive oil, and bake at 375 for 40-45 minutes. Let cool for 15 minutes, and you will be able to just peel away the outer rind from the “noodles”, then you can pull the strands apart to your hearts content.
Doesn’t that look way more pasta-like than what you’ve been doing? It totally is. Hattie didn’t know the difference. Ca-ching!!!!
Stay tuned for a tasty recipe where you can try out your newly learned skill
Get to noodlin’ yo.