Spaghetti squash has become one of my favorite food items in the last year. It's such an easy meal and you can make it in many different ways so you never get bored. Unfortunately it's not in season all year round so when it is in full swing in fall and winter, I take full advantage.
When I first started cooking spaghetti squash, I was told to cut the squash "hot dog" style, or horizontally along the body of the squash. I quickly learned how difficult it is to cut the squash, a chainsaw would've made it a little easier, so I've since switched to cutting vertically instead. Both ways are difficult but vertically you will make rings of the squash, which actually makes it so the noodles turnout much longer and more like noodles then cutting horizontally will. The rings and the shape of the noodles makes the serving and eating process more presentable as well.
Being the (extremely) single woman that I am, I usually prepare food for myself, making multiple meals with within one spaghetti squash. I also cook and store the spaghetti squash by itself; no seasoning, no sauce. This gives me the opportunity to switch up the taste throughout the week and I won't get bored with what I'm eating. It can range from adding pesto, to a bit of oil to a lot of cheese. Sometimes when it comes to meal prepping I can get sick of the food by the second or third day, the no-seasoning method makes me look forward to flavoring it differently with each day.
Spaghetti squash is not only low carbohydrate option but is also rich in antioxidants. With the weather changing, my lack of sleep and my constant soreness, I'll take all the vitamins I can get, anyway I can, and spaghetti squash certainly isn't a bad way to get those vitamins. Within the squash is Vitamin C and Vitamin B-6. Vitamin C provides the body with protein that will give structure to your bones, cartilage, muscle and blood vessels. Vitamin B6 helps with the communication from your brain to your body, essentially being involved in metabolism and hemoglobin production.
Spaghetti Squash Ideas: You can add any vegetables or any type of protein you like to each of these.
The rings that cutting the squash horizontally creates make for a perfect serving tactic. Once removed from the oven, using a fork pull the noodles to the center of the ring and leave them there, try and make it so all the noodles are loose. Then you can throw any toppings on and serve as is. It makes for a visually appealing meal and all your friends will be impressed.
1. Pre-heat oven to 350º
2. Lay your squash down so your looking at horizontally. Cut a small piece of the squash from seam to stem. Don't cut so far too far into the squash, this is just going to be used as a balancing point.
Be careful with steps 3 and 4, no matter what it's pretty difficult to cut into the squash.
3. Balance the squash on the cut you already made, cut the entire squash in half vertically.
4. Continue to cut in halves making rings with each cut.
5. Scoop the seeds and excess threads out.
6. Place rings on cookie sheet.
7. Cook in oven for 35 minutes.
Depending on what your preparing the squash for, take this time to prepare the rest of the meal. Or in my case, I usually take this time to clean up from the mess I just made.
8. Remove carefully from oven, at this point the noodles should pull very easily from the peel.
9. Using a fork, pull all the noodles from peel.
Depending on what you're making will depend on what you do with the noodles from here. Like I said I usually just store them in a container and take noodles as I need them. Depending on the size of squash you used and the number of people you're cooking for this could last you all week!