How To Prepare Spaghetti Squash

Spaghetti squash, also called vegetable spaghetti, noodle squash, and spaghetti marrow, is a unique vegetable that can make a funky substitute for pasta. When raw, the flesh is solid and similar to other raw squash; but when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti! If you receive a whole squash, use a large sharp knife to halve squash lengthwise, leaving stalk attached. Keep seeds and core attached. To save time the spaghetti squash can be cooked the night before, scooping out and separating the spaghetti strands on the day of cooking.

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Our lovely Gourmet customers in Christchurch have been delivered a whole squash for Wednesday night's Roasted Spaghetti Squash with Olive and Basil Marinara Sauce. Follow these quick instructions to prepare your roasted spaghetti squash. 

1. Cutting of spaghetti squash requires special care, first dampen a rag/tea towel with water, squeeze out excess.

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2. Place flat on bench and lie chopping board on top, this will prevent the board from slipping.

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3. Using a large knife, place one hand on squash to steady and place the point of the knife half way down the centre of the squash. Bring the heel of the knife down slicing the squash completely through. Turn the squash around and repeat the process on the remaining half, bringing the knife down to the left/right of the stalk to avoid.

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4. Season as per recipe with olive oil, salt and pepper. 

5. Place cut side down in large baking dish, add boiling water, and carefully place in oven.

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