Living in Florida and trying to eat healthier I am always looking for new ways to cook vegetables. I love fall/winter squashes and spaghetti squash is no exception. It is delicious, nutritious and very versatile. It is a great low carb alternative to regular spaghetti and tastes great. Today I am sharing two ways how to prepare this vegetable gem. One is in a microwave and also baked in the oven.I like both of the ways for different reasons.
Microwave method is extremely convenient and quick. It only takes 12 minutes and the squash is easy to be used in any of the dishes your heart desires.
Oven technique takes a little longer but the flavors are deeper and more developed thanks to the caramelization of the squash. You also need to prep the squash before cooking it. With a very sharp knife, cut off the top or bottom of the squash so that it will stand flat and secure on your cutting board. Slice the squash in half lengthwise, use a spoon and scrape off the seeds. Your squash is ready to be cooked.
To cook is the microwave place the squash cut side down in a dish filled with about 1 inch of water. Microwave on high for 12 minutes or longer depending on the size go the squash. It should be easily pierceble with fork. Cool and scrape out the spaghetti strands. To bake in the oven, bruh with oil and season, place cut down side on baking sheet and bake for 40 minutes or again until you can easily pierce it with fork.