I love spaghetti squash. Its available year around and it’s a yummy vegetable. I prefer to cook it in the microwave. It is infinitely faster, and the strands stay a nice even colour, with no browned bits. They are low in calories and just as the name says it, they can substitute spaghetti or mixed in with a small amount of pasta, they give the pasta experience, but with far less calories. They are best when crunchy; if too soft they become mushy. After you bake a few you learn to estimate the time just from the size. They can take anywhere from 4 to 8 minutes to cook. Large ones are harder to cut in half and of course can take up to 8 minutes in the microwave.
To avoid the perils of chopping them in half, some people poke them all over with a sharp knife [which I think is perilous enough] and then bake them or microwave them whole. This takes longer to cook, and you need to watch not to get burned when removing the pulp and the seeds. My biggest complaint of course is that the whole squash will collapse and there is a greater chance of overcooking.
• Cut the squash open with a sharp chef’s knife lengthwise; not across.
• Remove the seeds and the pulp with a spoon.
• Microwave each half for 4 to 8 minutes.
• Let it rest in the microwave for 5 minutes before serving.
• Or bake at 375 F rind side up for 30 to 40 minutes.
• Just before serving separate the strands by running a fork through lengthwise.
• Sprinkle with salt, dot with butter and top with freshly chopped herbs.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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