How do you bake spaghetti squash?

x-no-archive: yes

WF said:

I know how to boil it, but I was told that it performed like soaghetti
better when baked. Can anyone give me the parameters? Thanks muchly!

If you just [censored] it in a few spots and microwave it till soft, it works
just great. Lots less time and no pot to wash.

Susan (Lazy Cook)

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

x-no-archive: yes

WF said:

I know how to boil it, but I was told that it performed like soaghetti
better when baked. Can anyone give me the parameters? Thanks muchly!

If you just [censored] it in a few spots and microwave it till soft, it works
just great. Lots less time and no pot to wash.

With the caveat that liquid will leak out of the punctured areas and get
all over the microwave tray :-)

--
Saffire
205/144/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

http://www.fabulousfoods.com/features/featuring/spagsquash.html

How To Cook Spaghetti Squash

• Bake It -- Pierce the whole shell several times with a large fork or
skewer and place in baking dish. Cook squash in preheated 375°F oven
approximately 1 hour or until flesh is tender.

• Boil It -- Heat a pot of water large enough to hold the whole
squash. When the water is boiling, drop in the squash and cook for 20 to
30 minutes, depending on its size. When a fork goes easily into the
flesh, the squash is done.

• Microwave It -- Cut squash in half lengthwise; remove seeds. Place
squash cut sides up in a microwave dish with 1/4 cup water. Cover with
plastic wrap and cook on high for 10 to 12 minutes, depending on size of
squash. Add more cooking time if necessary. Let stand covered, for 5
minutes. With fork "comb" out the strands.

• Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash
(unless you have an extra large slow cooker) so that it will fit. Add 2
cups of water to slow cooker. Pierce the whole shell several times with
a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to
9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will
be easier to handle, before cutting in half (if it wasn't already) and
removing the seeds. Pull a fork lengthwise through the flesh to separate
it into long strands. You can do these steps ahead of time, then
prepare any of the spaghetti squash recipes whenever the mood strikes.

Jennifer

Susan said:

x-no-archive: yes

WF said:

I know how to boil it, but I was told that it performed like soaghetti
better when baked. Can anyone give me the parameters? Thanks muchly!

If you just [censored] it in a few spots and microwave it till soft, it works
just great. Lots less time and no pot to wash.

Susan (Lazy Cook)

Jennifer said:

http://www.fabulousfoods.com/features/featuring/spagsquash.html

How To Cook Spaghetti Squash

• Bake It -- Pierce the whole shell several times with a large
fork or skewer and place in baking dish. Cook squash in preheated 375°F
oven approximately 1 hour or until flesh is tender.

• Boil It -- Heat a pot of water large enough to hold the whole
squash. When the water is boiling, drop in the squash and cook for 20 to
30 minutes, depending on its size. When a fork goes easily into the
flesh, the squash is done.

• Microwave It -- Cut squash in half lengthwise; remove seeds.
Place squash cut sides up in a microwave dish with 1/4 cup water. Cover
with plastic wrap and cook on high for 10 to 12 minutes, depending on
size of squash. Add more cooking time if necessary. Let stand covered,
for 5 minutes. With fork "comb" out the strands.

• Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash
(unless you have an extra large slow cooker) so that it will fit. Add 2
cups of water to slow cooker. Pierce the whole shell several times with
a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to
9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will
be easier to handle, before cutting in half (if it wasn't already) and
removing the seeds. Pull a fork lengthwise through the flesh to separate
it into long strands. You can do these steps ahead of time, then
prepare any of the spaghetti squash recipes whenever the mood strikes.

Jennifer

Susan said:

x-no-archive: yes

WF said:

I know how to boil it, but I was told that it performed like soaghetti
better when baked. Can anyone give me the parameters? Thanks muchly!

If you just [censored] it in a few spots and microwave it till soft, it
works just great. Lots less time and no pot to wash.

Susan (Lazy Cook)

x-no-archive: yes

Jennifer said:

• Microwave It -- Cut squash in half lengthwise; remove seeds.
Place squash cut sides up in a microwave dish with 1/4 cup water. Cover
with plastic wrap and cook on high for 10 to 12 minutes, depending on
size of squash. Add more cooking time if necessary. Let stand covered,
for 5 minutes. With fork "comb" out the strands.

Too much work for me! I just [censored] it deeply in a few places and nuke
it whole. I let it cool briefly, then cut it and use a fork to get out
the strands.

I wouldn't want to eat anything nuked in contact with plastic wrap.

Susan

x-no-archive: yes

Saffire said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

x-no-archive: yes

WF said:

I know how to boil it, but I was told that it performed like soaghetti
better when baked. Can anyone give me the parameters? Thanks muchly!

If you just [censored] it in a few spots and microwave it till soft, it works
just great. Lots less time and no pot to wash.

With the caveat that liquid will leak out of the punctured areas and get
all over the microwave tray :-)

LOL, yes, but not if you keep the holes on the top and upper sides. I
learned the hard way. Wax paper and a paper towel underneath is a Very
Good Idea, just in case. :-)

Susan

I've tried baking it, boiling it, and cooking it in my microwave. As
far as I'm concerned, all of these methods work. I don't favor one over
the other in terms of taste, but I like microwave for convenience. The
major factor in each method is to cook it until is is completely soft so
that you can fork out the "spaghetti" easily when you cut it open. That
means when you bake it that the squash must be soft and a fork easily
inserted through the skin when you test for "done-ness." That's the
best I can explain it.

Barbara

WF said:

I know how to boil it, but I was told that it performed like soaghetti
better when baked. Can anyone give me the parameters? Thanks muchly!

"BJPruett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've tried baking it, boiling it, and cooking it in my microwave. As
far as I'm concerned, all of these methods work. I don't favor one over
the other in terms of taste, but I like microwave for convenience. The
major factor in each method is to cook it until is is completely soft so
that you can fork out the "spaghetti" easily when you cut it open. That
means when you bake it that the squash must be soft and a fork easily
inserted through the skin when you test for "done-ness." That's the
best I can explain it.

We have it quite often, and have tried baking, nuking, and boiling.
Generally, it all comes out pretty much the same, like you say. It doesn't
taste like spaghetti at all, but it goes great with a meat sauce and has
it's own likeable flavour.

Quoted message said:

Barbara

WF said:

I know how to boil it, but I was told that it performed like soaghetti
better when baked. Can anyone give me the parameters? Thanks muchly!

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I've tried baking it, boiling it, and cooking it in my microwave. As
far as I'm concerned, all of these methods work. I don't favor one over
the other in terms of taste, but I like microwave for convenience. The
major factor in each method is to cook it until is is completely soft so
that you can fork out the "spaghetti" easily when you cut it open. That
means when you bake it that the squash must be soft and a fork easily
inserted through the skin when you test for "done-ness." That's the
best I can explain it.

I have a REALLY hard time slicing spaghetti squash when it's raw, so
puncturing it and cooking it until I CAN easily cut it open works well
for me.

--
Saffire
205/144/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333