Spaghetti Squash à la Susan Recipe

Spaghetti squash: A versatile winter squash that, when cooked, separates into strands resembling spaghetti.

Olive oil: A healthy fat used to drizzle over the squash, adding flavor and aiding in the roasting process.

Salt: Enhances the natural flavors of the squash.

Black pepper: Adds a touch of heat and depth to the dish.

When preparing spaghetti squash, make sure to cut it lengthwise to create longer spaghetti-like strands. This technique helps in achieving a more pasta-like texture. Additionally, when you drizzle the olive oil and season with salt and black pepper, ensure the seasoning is evenly distributed for a consistent flavor throughout the squash. For an extra touch, you can add a pinch of garlic powder or Italian herbs to enhance the taste.

• spaghetti squash - Substitute with zucchini noodles: Zucchini noodles, also known as zoodles, provide a similar texture and are a low-carb alternative.

• spaghetti squash - Substitute with butternut squash: Butternut squash can be spiralized or cut into thin strips to mimic the texture of spaghetti squash.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a suitable replacement for olive oil.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its mild flavor and health benefits, though it may impart a slight coconut taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, making the dish spicier.

• Allow the spaghetti squash to cool completely after baking. This will prevent condensation, which can make the squash mushy when stored.
• Use a fork to scrape the spaghetti-like strands from the squash halves. Transfer the strands to an airtight container.
• If you plan to use the squash within a few days, store it in the refrigerator. It will stay fresh for up to 5 days.
• For longer storage, consider freezing the spaghetti squash. Place the strands in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen spaghetti squash can last up to 3 months.
• When ready to use, thaw the spaghetti squash in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Reheat the squash gently in a skillet with a bit of olive oil or in the microwave. Avoid overcooking to maintain its texture.
• If you have leftover spaghetti squash after a meal, repeat the cooling and storing process to ensure it stays fresh for future use.

• Microwave Method:

  1. Place the leftover spaghetti squash in a microwave-safe dish.
  2. Add a splash of water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on high for 2-3 minutes, stirring halfway through.
  5. Check if it's heated through; if not, continue in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the spaghetti squash evenly on a baking sheet.
  3. Drizzle with a bit of olive oil to prevent drying out.
  4. Cover the squash with aluminum foil.
  5. Bake for 10-15 minutes, or until thoroughly heated.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter.
  3. Add the spaghetti squash to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through.

• Steamer Method:

  1. Fill a pot with a small amount of water and bring to a boil.
  2. Place the spaghetti squash in a steamer basket.
  3. Cover and steam for 3-5 minutes, or until heated through.
  4. Be careful not to over-steam, as it can become mushy.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the spaghetti squash in the air fryer basket.
  3. Lightly spray with olive oil.
  4. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the spaghetti squash at a consistent temperature of 400°F (200°C).

• Knife: Essential for cutting the spaghetti squash in half lengthwise.

• Spoon: Used to scoop out the seeds from the squash.

• Baking sheet: Provides a flat surface to place the squash halves cut-side down for baking.

• Fork: Utilized to scrape the inside of the baked squash to create spaghetti-like strands.

• Measuring spoons: Necessary for measuring the olive oil, salt, and black pepper accurately.

• Brush: Handy for drizzling and spreading the olive oil evenly inside the squash.

Preheat while prepping: Start preheating the oven as you prepare the spaghetti squash to save time.

Microwave shortcut: Microwave the spaghetti squash for 5 minutes before cutting to make it easier and faster to slice.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup.

Use a spoon: A sturdy spoon works best for scooping out the seeds quickly.

Fork technique: Use a fork to scrape the spaghetti-like strands while the squash is still warm for easier handling.