How to Cook Spaghetti Squash There are Many Ways to Cook Spaghetti Squash By Laura Dolson, About.

com Guide Updated November 28, 2012 About.com Health's Disease and Condition content is reviewed by our Medical Revi ew Board Ads: Making Spaghetti Squash Low Carb Diets Cooking Vegetables Cooking Recipes Microwave Cooking "Cooked Spaghetti Squash" Removing the strands from a cooked spaghetti squash Photo Charles Islander Ads Muffin cake cup machinewww.zdmachine.comManufacture of muffin cup cake mach Good after sale service. Barang bekas jd DUIT ?Berniaga.comSekarang zamannya bikin barang bekas Jadi DUIT , mau tau ? Rumah123.comwww.rumah123.comSitus Properti No.1 di Indonesia. Gampang temukan pr operti pilihan. See More About low carb vegetables low carb pasta cooking vegetables spaghetti squash recipes You've heard spaghetti squash is a great substitute for pasta, and you've lugged one home from the store. Now what do you do? Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each. (Cooking times will vary with th e size of the squash/pieces of squash.) Cutting Up Spaghetti Squash Before Cooking Advantages: It cooks faster. Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp kn ife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw. Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F. Microwave 6 to 8 minutes (let stand for a few minutes afterwards) Boil 20 minutes or so.

Separate strands by running a fork through in the "from stem to stern" direction . Cooking Spaghetti Squash Whole Advantages: It's easier. Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds. Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.") Bake about an hour in the oven at 375 F. Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to fini sh steaming. Boil for half an hour or so. Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all da y (8 to 10 hours). When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork. Did You Know? Any squash seeds can be roasted just like pumpkin seeds (pumpkin i s a kind of squash). They are low-carb, nutritious, and delicious: How To Roast Pumpkin or Squash Seeds Spaghetti Squash Storage Tip Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space i n it as a "root cellar" to store onions, squash, apples, and the like. Our guest room often has vegetables on the bed in the cooler months of the year. On the o ther hand, spaghetti squash will keep several weeks at room temperature.