How to Cook Spaghetti Squash

1 (4 -8 lb) spaghetti squash
salt
pepper
2 cups your favorite sauce


Options

(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 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up.

(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, (See photos.).
You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.


BUYING & STORING

When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.
Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.

Makes 4-6 servings


food.com

Spaghetti Squash Crusted Quiche

1 medium spaghetti squash (2 pounds), cut in half lengthwise
¾ pound pork breakfast sausage
6 eggs, whisked
½ tablespoon dried parsley
½ tablespoon dried basil
salt and pepper, to taste
handful of sliced mushrooms
coconut oil, to grease pie plate

Preheat oven to 400 degrees.

Place spaghetti squash cut side down on a baking sheet. Bake squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit.

Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads.

Turn oven down to 350 degrees.

Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink left.

Remove from heat and drain any excess fat, if needed.

Whisk together eggs, parsley, basil, salt and pepper in a bowl.

Pull out a pie plate and grease thoroughly with coconut oil. Add all the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides. Try to make it even throughout.

Pour the eggs into the plate, then add the crumbled sausage, on top with sliced mushrooms. Sprinkle with a bit more salt on top.

Place in oven to bake for 30-35 minutes at 350 degrees or until eggs are cooked through in the middle.

Let rest before cutting into it.


Serves 4-6

paleomg.com