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Squash is one of those elusive vegetables.... It just sits there... staring you down at the grocery store all safe and cool in it's refrigerated reclining chair.

Well not anymore! Here's how to get past that tough skin and chow down on some noodle squash.

Step 1: Ingridients

1 Spaghetti Squash
Butter


And you thought there would be a long shopping list. Ha!

Step 2: Prep (preheat Oven to 350F)

As touched on earlier... This variety of squash has some tough skin. So, I recommend that you pop the whole thing in the microwave for about 30 seconds per pound. I have a 4 pound squash -- so 2 minutes it is.

Remove from the microwave and pierce the squash in the center to make a cut down the length. You may want to lift and bang the squash (while holding the knife) into the counter while doing so. And yes, this is the toughness after softening ;) When you've cut everything except the stem, use your hands an rip the squash open.

Now, scoop out the innards and seeds and place in a bowl -- we'll roast those seeds shortly.


Place two pats of butter inside each squash and place on a foiled and buttered baking sheet/pan with the cut side down.

Step 3: Cook and Serve

Pop in the oven for 45-60 minutes or until the skin is soft.

While waiting, cook and snack on some seeds.

When it's done, remove from oven and flip over. Using a fork, scrape out your delicious vegetable noodles :)

This is a really versatile vegetable -- serve without an additional seasoning (I do like the flavor) or with a little salt. For a little bit more, you can serve with a white sauce, tomato sauce, sprinkled with a hard cheese (like Parmesan) or even with other vegetables/fungi.
When it is cooked upside down, it cooks and gets soft. After cooking, if it is flipped right side up and cooked for 10 minutes, the "noodles" are much firmer. It has a richer flavor, as I think some of the sugars caramelize. It is delicious! Good instructable!
mm thank you both for the good ideas. I kept some seeds last yr, and my boss who loves to garden planted several. All came up, took over the whole garden- they spread unbelievably- wound up pulling up some, left me 3, still taking over his garden though, but he brought me 8 beautiful squash today! He researched it, said they will keep 3-4 months on the shelf. They are close to $2 a pound here, but the taste is so much better than bland pasta, I pay it! I never liked spaghetti until I substituted this squash for the spaghetti. With cheese over the top, it is 'muy sabroso!'
Thanks! I'll do that next time :D
in south africa its called a gem squash. and i love it with any braai (barbeque?) or stew. it tastes great. all i do is boil it, then cut it open with a knife and spoon in a bit of butter and wait for it to melt, mash it around in the shell and scrape off onto my plate. the shell and seeds i give to my two african grey parrots :P
I would love to know where you buy the squash in South-Africa. Could anyone give me names of supermarkets that stock this in SA? A gem squash as I know it is a little green kind of squash but I would love to get my hands on the big yellow one. I live in Joburg
Checking on Wikipedia it seems like they are both just different varieties of Cucurbita pepo, and the &quot;Spaghetti squash&quot; is probably just not grown, or not as popular, as the &quot;Gem squash&quot; in South Africa. <br> <br>Would also love to try it though!
I've been wanting to try the Spaghetti squash ... and now I think you've given me the courage ;)
another way to cook it is covered in butter and seasoning salt. I usually don't use seasoning salt for anything, but it's particularly good with this type of squash. I do cook it right side up, tho, so the butter cooks into the meat of the squash.
as a long time grower there is always a better way. forget steaming or microwaving..no taste.cut in half , scoop seeds out and cook upside down in an oven i guess at about 350 . it is done when it is golden brown inside and you can take a fork and it is loose ...now the best part .. fill it full of a good spaghetti sauce , and cover w/ a copious amount of grated cheese. now put back in the oven . when cheese is nice and bubbly serve whole thing on a plate and eat it out of the shell. plate is there to catch the mess. i've tried steaming etc. but in my opinion this is the best. when you are done throw out the shell
<em>as a long time grower there is always a better way. forget steaming or microwaving..no taste.cut in half , scoop seeds out and cook upside down in an oven i guess at about 350</em><br/><br/>o.0 Better way? That's exactly the cooking method I described :P<br/>
Nothing against your technique trebuchet! It's how I cook any other squash. Well... other than pumpkin. Acorn squash is especially good made your way. It comes out tender, sweet and a bit of an added carmel flavor.
Pasta doesn't have a lot of flavor, either... Spaghetti squash reminds me of a distant relative to told me he put spaghetti sauce on bean sprouts for a substitute "spaghetti" meal. I think I tried it once and it wasn't awful, but I couldn't get much more enthusiastic than that.
Try it with butter and brown sugar. It's delicious!
See, me and my father made this once, and it didn't have hardly any flavour of any kind. I don't see what's so exciting about it.
Probably grown in poopy conditions :P Even so, it has a mild flavor to begin with. That said, it makes an excellent base and accepts seasoning very well ;) If you want, try it again and season it however you want.... This way, if you still don't like the flavor it wasn't the vegetable's fault :P
Hint: Spaghetti Squash is about the only squash that cooks well in a microwave. Just be sure that the open sides are face down in water.

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Bio: Engineer making renewable energy products for African entrepreneurs.
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