How to Cook Spaghetti Squash
Low carb, mild in flavor, and inexpensive, spaghetti squash are a nutritious vegetable that you can enjoy as a side or turn into the main event.
Frequently Asked Questions
Wash and dry the outside of your spaghetti squash. Trim off the ends so you have a flat “base.” Stand the spaghetti squash up on one of the ends, then cut it in half from top to bottom (don’t worry if it isn’t perfectly symmetrical). Scoop out and discard the membrane and seeds. Use as desired.
If you find your spaghetti squash is too hard to cut safely, pierce it with a fork several times where you’d like to cut to score it. Place on a plate and microwave on high for 2 minutes. Turn, then microwave 1 to 2 minutes more. Once cool enough to handle, slice it in half.
You can store uncut spaghetti squash in a cool, dark place for up to 2 months. Once cut, spaghetti squash can last in the refrigerator for 1 week.
If the spaghetti squash feels soft and squishy when lightly pressed, it has begun to go bad. The inside should be firm and even in color with no visible mold. The squash also should be fairly odorless; if you notice an off smell, it has gone bad.
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