About the size of a rugby ball, our organic spaghetti squash from Laines is so great to use in different ways.
First forget your spiraliser and simply cook one of these and you have your instant low-carb veggie pasta substitute (lots of different ways to cook below).
how to cook spaghetti squash
1 large organic spaghetti squash
1 – oven BAKE
- Pierce the whole shell several times with a large fork or skewer and place in baking dish.
- Cook squash in preheated 375°F oven approximately 1 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up.
2 – pan BOIL
- Heat a pot of water large enough to hold the whole squash.
- When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.
- When a fork goes easily into the flesh, the squash is done.
3 – microwave
- Cut squash in half lengthwise; remove seeds.
- Place squash cut sides up in a microwave dish with 1/4 cup water.
- Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash.
- Add more cooking time if necessary.
- Let stand covered, for 5 minutes.
- With fork “comb” out the strands.
4 – slow cooker
- Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit.
- Add 250ml of water to slow cooker.
- Pierce the whole shell several times with a large fork or skewer, add to crock pot, cover and cook on low for 8 to 9 hours.
- Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands, (See photos.).
- You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.
Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.
Taken from Johnney at Food.com
Spaghetti squash cooked with cream, garlic & sage
Simple is best – cooked squash with cream, garlic and sage – quick (once you’ve cooked it), easy and delicious:
- 1kg spaghetti squash
- 175 ml double cream
- 2 garlic clove, pushed through a press
- 1 tbspn finely chopped fresh sage
- 75g parmesan cheese
- salt and pepper
- Pre-heat oven to 400°F.
- Prick squash in several places and bake 45 min until tender.
- Allow to cool slightly, cut in 1/2 and scoop out seeds.
- Pull out squash strands from each side with a fork.
- Transfer to a warm bowl.
- While squash is baking: Heat cream, garlic and sage in pan over med. heat.
- Cook 10 min until cream is thick enough to coat the back of a spoon.
- Pour sauce over squash, toss lightly until combined.
- Add salt and pepper to taste, sprinkle with parmesan cheese.
- Serve immediately.