The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!
For a long time spaghetti squash was one of those unfamiliar veggies I was hesitant to try (potatoes were the go to in my house growing up) and boy was I missing out. Oven-roasted squash yields the most flavourful buttery spaghetti-like strands but if you are in a pinch for time, microwaving is another option. Love to use your slow cooker? Yep, that works too (see the how to recipes below).
Master cooking spaghetti squash and you’ll be all set to try the easy recipes featured in Spaghetti Squash 4 Ways. And check out my no fail tip for cutting this hard-as-a-rock veggie below.
*Kids Cook: The next time you visit a farmers market consider giving your child some of their own money to buy any vegetable they like.
- Cutting squash made easier
- Slightly soften the squash so it’s easier to cut by piercing squash all over with a fork (10-15 times) and microwave for up to 1 minute.
- Oven-roasted option
- Follow our 3 simple steps:
- Slice washed squash in half length-wise. Scoop out the seeds. Place the halves flesh side UP on a parchment-lined baking sheet. Drizzle with 2 tbsp canola oil, salt and pepper.
- Roast in 425°F oven for 15 minutes.
- Turn squash halves over and continue cooking until squash is tender, about 10 minutes.
Using fork, scrape the squash flesh into strings.
- Microwave option
- Slice washed squash in half length-wise. Scoop out the seeds. Microwave spaghetti squash halves flesh side up covered in plastic wrap on high for 15 minutes (or until easily pierced). Using fork, scrape the squash flesh into strings.
- Slow cooker option
- Prick the outside of a washed whole spaghetti squash about 10 to 15 times. Cut squash in half around the middle (fits better in the slow cooker that way). Place the halves, cut side down, in the slow cooker. Pour 1 cup of either water, apple juice or chicken stock into the crock. Cook on low setting for 4 to 6 hours until fork or knife pierces easily. Let squash cool slightly and remove from crock. Scoop out seeds and discard them. Using fork, scrape the squash flesh into strings.
When you have the oven on for dinner, why not roast spaghetti squash at the same time? Cooked, it keeps for 3-5 days in the fridge or 10 months in the freezer and is a great head start on another meal.
*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
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