The skinny on cooking Spaghetti Squash

 Well, my self administered goal of publishing one blog per day has been broken. My husband took a "staycation" this week so I have been enjoying time with him and cooking up goodies instead of posting about them. So, I wanted to do a more in-depth blog today and share everything I've recently learned about my newest diet obsession: spaghetti squash!

 

I don't really know how I've gone so long without trying such a versatile food. I recently just tried it with a bit of Parmesan cheese and fake butter and I was like "Oh my GOD, this is like awesome fake pasta!" In the past year, I have lost over 40lbs by writing down everything I eat and I've definitely discovered that carbs are my weakness. I try not to sit down once a week now and indulge in a recipe that is generally a big plate of pasta. I try not to down the huge shaker of Parmesan cheese that I've grown accustomed to buying. So, when I discovered this, I was mentally doing cartwheels! I have tried a bunch of recipes since then, which I will share in later blogs. For now, I want to share what I have learned about cooking it since I've read so much conflicting information out there and also seen my friends post spaghetti squash fails!

 The first way is to cut it first and then roast it in the oven. It is HARD to get through so please try not to slice off any appendages and cut it lengthwise through. Then, scoop out the seeds with a spoon until it's clean. Then place them cut side DOWN in a casserole dish with a half inch of water or broth. Why would you use water though, when you can infuse your food with flavor? Get creative! Vegetable broth, beef broth, chicken broth; compliment the end recipe! Then roast them in a 375 degree oven for an hour.

 When they come out, flip them over to cool. Then, when they are cool enough to handle, scrape the insides with a fork and the magic that is spaghetti squash will amaze you!

 The second way to cook it is to roast it first and then cut it. To do so, poke holes in the squash or it WILL explode on you when you pierce it after it's roasted. Poke several holes all the way through and roast it in a 375 degree oven for 30 minutes on one side, then flip, and 30 minutes on the other. When it comes out, let it cool. When it is cool enough to handle, cut it lengthwise. Scape out the seeds, careful to not scrape too much of the vegetable with it, and discard. Then scrape it with a fork to make your strands.

 I have to say that the second method was certainly easier at first, but I was not a fan. First of all, there was much more waste. Just look at the top left corner of the above photo and see for yourself. So, lets compare the end result.

The photo on the left was the clear winner for me (the first method). The squash was crisper, more flavorful, and held up better. I think the second method could certainly lead to a recipe fail if you mixed it a lot! But this is just my experience, so take my advice or learn for yourself.

Either way, you should definitely try the spaghetti squash in all it's low carb awesomeness!

 

Note: I didn't try microwaving it, but you can. Poke it and microwave it for 10-12 minutes, turning every 3 or 4 minutes. I just don't cook foods in the microwave, especially vegetables. It just seems wrong to me, although it is certainly quicker and uses less energy. You can decide but I'm just not a microwave girl as you may have already discovered, hence the blog name.