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What is the best way to cook spaghetti squash?
Why would you even want to eat it?
It is a low carb alternative to pasta. It is healthy and goes well with pasta sauce.
It’s hard to cut. If you manage that, put the halves in an oven at 375 degrees for an
hour to cook.
Baking it like that makes it taste a lot like a vegetable.
You are eating a vegetable, no matter how much pasta primavera sauce you pour on it.
What’s a faster, easier way to cook it?
Easy but not fast is to poke holes in it with a knife and cook it in a crock pot for seven
or eight hours. You only have to cook it with two or three cups of water.
Then what?
Take it out, and this time it will be easy to cut up. Take out the seeds and separate
the strands for your faux pasta.
I wish I could just microwave it.
You can microwave it. Cook it for about three minutes, the whole thing, before cutting it
up.
That wouldn’t cook a whole squash.
After you’ve scooped out the seeds, put the halves on a plate with some water and
nuke again for ten minutes.
What does the water do? I’m not boiling it.
Water is one of the most heat and radiation absorbing substances we have access to. Putting
water on a dish by the squash helps the squash come out cooked but not dried out.
Throwing the whole thing in the crock pot was easier if not as fast.
You are all for laziness. Fine, poke holes in the whole squash and nuke for 12 minutes.
Then dissect and disassemble. Then douse in pasta sauce.
I think that’s lazy enough for you.