Spaghetti squash - top tips
Thursday, 5th January 2017 by Chen
spaghetti squash

Spaghetti squash has a mild flavour and stringy texture that looks like fine noodles once it's cooked.


Simple roasted squash

Try cutting it in half lengthways and roasting with salt, pepper and a drizzle of olive oil for about half an hour. Then scrape the fibres out with a fork. Serve with a handful of chopped herbs or a sprinkling of grated parmesan. 


Simple boiled squash

Wash the squash, cut it in half and scoop out the seeds. Put in a large pan of cold water, cover, bring to the boil and simmer for 15-20 minutes. Check it's ready by scraping with a fork. The fibres should separate easily. Drain, allow a cool a little (if you don't want scalded fingers), then scoop out the flesh with a fork. Then serve with olive oil or butter as a side vegetable. Jo says it's lovely cold too.


Spaghetti squash with mushrooms

Fry chopped garlic and sliced mushrooms in plenty of oil (or butter). Add the cooked and scraped squash fibres to the pan and mix gently. Optional: add some grated parmesan and stir through. Just before serving, scatter in a generous handful of chopped parsley. 


Spaghetti squash with garlicky wilted spinach and toasted pine nuts

The name says it all really! Slice a couple of garlic cloves and fry gently in oil, then add some washed shredded spinach. Stir round then cover with a lid until the spinach has wilted (add a bit more water if it's drying out). Stir through the squash strands and sprinkle with toasted pine nuts - or walnuts if you prefer. Add a sprinkling of nutritional yeast - or, if you eat cheese, you might want to add a little crumbled feta or grated parmesan.


Spaghetti squash stir-fry

Add cooked and shredded squash to a stir-fry in place of traditional noodles.