How to... Cook Spaghetti Squash

In my honest attempts to eat healthier and consumer lower carb meals, I went out searching for a "mock" pasta recipe that included spaghetti squash. I did find this recipe, but there is some prep work involved with... cooking the squash! I usually like to make my squash during the afternoon or a day ahead of time and then just microwave it when I'm ready to serve. Make sure to allow it to cool down some (or you'll burn your fingers)- take a fork and scrape out the strands. The more you separate them, the more volume you’ll get!

There are so many ways to cook this delightful veggie, so I am including the various methods below for your (and my) FYI. The easiest and mess-free method is to bake it whole, but it does take 1-1/2 hours. Microwaving is the quickest method. When I don't have time to place it in the oven (aka. in the mornings before work), I will place use the Slow Cooker method.

To Bake
You can either halve the squash or roast it whole- your preference.
1. Preheat the oven to 375 degrees.
If roasting it whole, pierce the entire skin using a fork or sharp knife. Place the squash in a baking dish, and cook for 1-1.5 hours or until flesh is tender. Once cooked and cooled for 20-30 minutes, cut the squash in half and scoop out the seeds.
If roasting it halved, cut the squash in half length-wise and scoop out the seeds. In a shallow baking pan, add a thin layer of water and place the squash flesh-side down for 30-45 minutes.

To Boil
1. Heat a pot (large enough to hold your squash) with water.
2. When it is boiling, place your squash gently and cook for 20-30 minutes. The squash will be done when the fork goes easily into the flesh.

To Microwave
1. Cut the squash in half length-wise and scoop out the seeds.
2. In a microwave-safe dish, add the squash cut-side up and 1/4 cup water.
3. Cover the dish tightly with plastic wrap, and cook on high for 10-15 minutes.
4. Let stand, covered, for 5-7 minutes.

Slow Cooker
* Make sure to choose a squash that will fit into your slow cooker!

1. Add 2 cups of water into your slow cooker.
2. Pierce the entire shell with a fork or sharp knife.
3. Add the squash into your slow cooker, cover, and cook on LOW for 8-9 hours.
4. Once the squash is cooked, remove the squash from the slow cooker, and allow it to cool for 10-20 minutes for easier handling.
5. Cut the squash in half and scoop out the seeds.