Have you noticed that switching conventional foods with healthy replacements is back on the radar these days? It’s always good to revamp your recipes and use new and exciting ingredients to improve them. In the spirit of the holidays and the healthy replacement trend, I’m covering an interesting topic for you today – the spaghetti squash.
Whether you’re a fan of the delightful squash (yeah, I’ve said it), or you’re a complete stranger to the concept, I think I can provoke some interest in you.
At first, there were spaghetti – long, silky-smooth, tasty, and enchanting. We all got hooked and enjoyed them in dozens of ways. This excellent pasta was (and still is) among the top three meals for everyone in the world; it was really that good.
Then, the public got aware about the harmful effects of consuming (too much) spaghetti and classified it as a “bad” food. Then the revolution slowly started; it turned out there are ways to replace the spaghetti with healthy vegetables, and spaghetti squash is one of the best to replicate that taste and structure.
Today we’re going all in on spaghetti squash; I’ll teach you everything you could ever want to know about this healthy replacement and more. Get ready, you might even ditch regular spaghetti for good.
The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.
Cook it in the Instant Pot
If you have an Instant Pot, you can cook a spaghetti squash in less than 20 minutes. It’s the easiest way if you ask me! Check out my Instant Pot Spaghetti Squash tutorial, which uses a 7-minute pressure cooking cycle. (You just have to make sure you use a squash that is under 4 pounds, so that it will fit in your electric pressure cooker.)
Just like in an oven, you can cook a spaghetti squash whole or cut in half in the Instant Pot, but cooking it whole will double the time it takes to become tender.
Spaghetti squash is harvested in the Fall, but it can be stored in cool temperatures for months. That’s why you may still see this winter squash available in your stores well into the Spring, too.
Is my spaghetti squash supposed to be crunchy?
Spaghetti squash “noodles” can be a little watery, or have a slight crunch to them depending on the squash. This slightly crunchy texture is what makes them stand out from regular pasta to me. I like the texture, but it can be a surprise if you’re expecting regular spaghetti noodles.
How do you dry spaghetti squash?
Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring. Let sit for about 20 minutes. Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel. Roast for 30 minutes at 400 degrees.
How do you know if spaghetti squash is done?
How do you soften spaghetti squash after cooking?
What should the consistency of spaghetti squash be?