Spaghetti Squash Recipe

Introduction

I’ve posted before about just how excited we have been to try a spaghetti squash. It is certainly a crop whose fame has outspread its availability, at least here in the UK. We first read about them years ago and ever since have wanted to grow them. But due to the sprawling nature of squash plants and our lack of suitable growing space, we’d never had the opportunity. We have never seen them for sale anywhere, so they were off the menu. That was until last year. When we moved into our new home and discovered we had space for squashes, one of the first packets of seeds we ordered was a packet of spaghetti squash seeds.

Fast forward one growing season and with our squashes grown we were finally able to sample the culinary wonder that is the spaghetti squash. We were pleasantly surprised with how easy it was to prepare, and the final product didn’t let us down either. So without further ado, here is our spaghetti squash recipe:

Method – How To Prepare Spaghetti Squash

1.    Preheat the oven to 180°C (350°F).
2.    Cut the squash in half and scoop out the contents of the seed cavities in each half.

Two spaghetti squash halves with their seed cavities emptied.

3.    Place the squash halves skin side up in a baking dish containing about half an inch (1cm) of water. Bake in the oven for 40 minutes.
4.    When the 40 minutes are up, remove from the oven and examine the flesh. It should be tender and have started to form spaghetti-like strands. If this is not the case return to the oven for another few minutes.

Baked spaghetti squash. The flesh is tender and the spaghetti-like strands have started to form.

5.    Gently rake the flesh with a fork to encourage the strands to separate. Work with the grain of the already existing strands and you will find that any flesh that hasn’t yet formed strands will do so.
6.    Serve and enjoy!

A (child’s) serving of spaghetti squash – delicious!