Storage:
Spaghetti squash
will store like other winter squash, at room temperature for up to a month,
longer at 55 degrees. However, preparations for these squash are different
because of their threaded flesh.
Preparation:
Baked - Prick squash with a fork so the skin won’t burst while cooking. Bake in a preheated 350 oven for 40 minutes or until flesh is tender. (Less time for small squashes). When cool enough to handle, split lengthwise, remove seeds. Use fork to comb out strands. Alternatively, split small to medium squash in half. Place cut side up and cover loosely with foil. Bake in a 350 degree F oven for 20 to 30 minutes.
Boiled - Heat a pan of water large enough to hold the squash. Note: fill the pan with the squash in to prevent boil over. When the water boils, drop the squash in and cook for 20-30 minutes until a fork can easily be inserted into its flesh. (Less time for small squashes) When cool enough to handle, split lengthwise, remove seeds. Use fork to comb out strands.
Microwaved - Cut squash in half and seed. Place 1/2 cut side down in a microwave-safe dish. Add 2 T water. Cover and microwave 10 - 14 minutes or until tender. When cool enough to handle, split lengthwise, remove seeds. Use fork to comb out strands. For small squash, cut in half and start checking for doneness at 6 to 8 minutes
Recipe
Ideas
Top
spaghetti squash with butter or olive oil and grated cheese, or use tomato-based
pasta sauces. White clam sauce also can work well. Spaghetti squash also
can be baked with sauce and cheese like a traditional pasta casserole
or gratin. Makes an excellent side for lamb and spicy pork dishes.