Just 5 innocent words from a recipe proved to be not so innocent:
“Cut the squash in half.”
Let’s just say I was having a heck of a time just getting the very tip of my SHARP knife into the armor-like skin of my spaghetti squash.
It’s been a long time since I’ve sliced open a squash… since last squash season…and even then, I usually just threw the whole squash in the oven and bake it up whole, like this Whole Pumpkin Gratin. When it emerges from the oven, it’s a breeze to slice through the tender flesh – even with a butter knife.
But with this recipe, I needed two firm squash half ‘bowls’ and my basic knife skills were not cutting it. Then I remembered this Healthy Aperture video by Regan Jones, RD, on “How to Easily Cut, Peel and Cube a Butternut Squash.”
Would a similar method work for spaghetti squash? Yup.
Here’s the easy method for how to cut spaghetti squash:
- Using a sharp knife, score – or poke – a few small slits in the squash skin; it’s helpful if you score in a dotted line along how you plan to slice the squash in half.
- Microwave squash 5-6 minutes; cool slightly.
- Place squash on cutting board with flattest part down – usually an end. Slice along your ‘dotted line’ of slices.
- Since the squash will be hot, use a rubber glove to hold the squash half, and scrape out the seeds before roasting.
- Roast in oven for the sweetest squash flavor and the softest noodle texture (or continue to microwave until soft.)
I made this DIVINE recipe for Lasagna-Stuffed Spaghetti Squash recipe with the following adaptations:
- I omitted the salt – as the ricotta and canned crushed tomatoes were plenty salty for my taste.
- Used basil instead of parsley
And make sure you DON’T TOSS those spaghetti squash seeds. I roasted them up using my favorite no-rinse, no-dry method found here:
Or you might like Deanna’s favorite way of roasting them:
And here are more ideas on how to jazz up that spaghetti squash:
Are you cooking up whole squash or pumpkin this season? Any tips to share or favorite recipes you are making?