What is spaghetti squash?
Spaghetti squash is a type of winter squash that has a stringy, pasta-like flesh when cooked. It is an nutritious alternative to traditional pasta, as it is low in calories and high in vitamins and minerals. The name comes from the noodle-like strands that separate from the flesh after cooking.
Spaghetti squash has a hard, inedible shell similar to other winter squashes. The flesh inside can range from pale yellow to deep orange in color. Raw spaghetti squash has a mild, nutty flavor that intensifies when cooked. It becomes sweeter as it cooks and the strands form.
How to cook spaghetti squash
There are a few different methods for cooking spaghetti squash:
Baking
To bake spaghetti squash:
1. Preheat oven to 400°F.
2. Cut squash in half lengthwise and scoop out seeds.
3. Place squash cut-side down on a rimmed baking sheet.
4. Bake 40-50 minutes until tender when pierced with a fork.
5. Allow to cool slightly before handling.
6. Use a fork to scrape out noodle-like strands from the flesh.
Baking produces lightly caramelized, tender strands with a mellow, sweet flavor. It takes at least 40 minutes but requires minimal hands-on time.
Boiling
To boil spaghetti squash:
1. Cut squash in half lengthwise and scoop out seeds.
2. Bring a large pot of salted water to boil.
3. Immerse squash halves in water and reduce to a simmer.
4. Cook 20-30 minutes until just tender but not mushy.
5. Drain and allow to cool enough to handle.
6. Use a fork to release spaghetti strands.
Boiling takes less time than baking but requires more active cooking time. The strands will be softer and less caramelized than baking.
Microwaving
To microwave spaghetti squash:
1. Cut squash in half lengthwise and remove seeds.
2. Place halves cut-side down in a microwave-safe dish. Add 2 tablespoons water.
3. Microwave 8-12 minutes until tender, checking frequently.
4. Allow to rest 5 minutes before handling.
5. Scrape out strands with a fork.
Microwaving is the quickest cooking method but can lead to uneven cooking. Take care not to overcook.
How to store cooked spaghetti squash
Cooked spaghetti squash needs to be stored properly to preserve quality and avoid spoilage. There are a few storage methods:
Refrigeration
Cooked spaghetti squash will keep in the refrigerator for 3 to 5 days. Allow cooked squash to cool completely before refrigerating in an airtight container. The strands will continue absorbing any liquid released as it sits. Drain excess liquid before eating to prevent sogginess.
Freezing
For longer term storage, cooked spaghetti squash can be frozen. To freeze:
1. Cool cooked squash completely. Drain any liquid.
2. Place strands in a single layer on a parchment-lined baking sheet. Freeze until solid, about 1-2 hours.
3. Transfer to freezer bags or airtight containers, removing as much air as possible.
4. Freeze up to 10 months.
Frozen squash may become watery when thawed. For best results, squeeze out excess moisture before reheating.
Canning
Spaghetti squash can also be canned using a pressure canner. This involves an extensive process of cleaning, blanching, and processing the jars. Refer to a trusted canning guide for instructions specific to spaghetti squash. Properly canned spaghetti squash will keep 12 months or longer.
How to reheat cooked spaghetti squash
There are several good methods for reheating cooked, stored spaghetti squash while maintaining texture:
Microwaving
– Place spaghetti squash strands in a microwave-safe dish. Add a tablespoon or two of water.
– Cover dish and microwave on Medium power in 1 minute increments until warmed through, stirring between intervals.
– Allow to rest 2 minutes before serving.
Sautéing
– In a non-stick skillet, heat 1-2 tsp oil over medium heat.
– Add spaghetti squash strands and sauté 3-5 minutes until warmed through and slightly browned in spots.
– Stir gently to avoid breaking up the strands.
Steaming
– In a steamer basket or colander, place cooked spaghetti squash strands over a pot of simmering water.
– Cover and steam 3-5 minutes until heated through.
– Fluff strands gently with a fork.
Roasting
– Preheat oven to 400°F.
– Spread cooked spaghetti squash strands on a parchment-lined baking sheet.
– Roast 10-15 minutes, stirring halfway, until strands are warmed through and lightly browned in spots.
Avoid overcooking when reheating, as the strands can become mushy. Microwaving is quick while sautéing and roasting add flavor. Steaming helps minimize further moisture loss.
Serving and eating reheated spaghetti squash
Reheated spaghetti squash can be enjoyed in many of the same ways as fresh cooked squash. Consider these serving ideas:
– Toss strands with your favorite pasta sauce. Marinara and alfredo sauce pair well.
– Mix in sautéed vegetables, cooked meat or plant-based proteins, cheese, and fresh herbs.
– Drizzle with olive oil, salt, pepper, and Parmesan cheese.
– Make healthy “spaghetti” bowls. Layer spaghetti squash, greens, beans, avocado, etc.
– Stuff spaghetti squash strands into baked potatoes, sweet potatoes, peppers, or mushrooms.
– Make vegan or vegetarian “pasta” bakes like lasagna.
– Use in casseroles, stir fries, frittatas, and more.
Reheated spaghetti squash can be used right away or stored in the refrigerator 3-4 days before using in recipes. The leftover strands provide a quick base for weeknight meals and meal prepping.
Here is a comparison of storage and reheating methods:
| Method | Storage Time | Reheating Method | Notes |
|---|---|---|---|
| Refrigeration | 3-5 days | Microwaving, sautéing, steaming, roasting | Drain liquid before reheating to prevent sogginess |
| Freezing | 10 months | Microwaving, sautéing, steaming, roasting | Squeeze out moisture after thawing |
| Canning | 12 months or longer | Microwaving, sautéing, steaming, roasting | Use tested canning methods |
Conclusion
Cooked spaghetti squash can be stored easily in the refrigerator or freezer for later use. When ready to eat again, it can be quickly reheated by microwaving, steaming, sautéing or roasting until warmed through. Drain off excess moisture before reheating refrigerated or frozen squash. Properly canned spaghetti squash has a shelf life of a year or longer. Reheated spaghetti squash strands make an easy and healthy addition to a variety of dishes. With proper storage and reheating, you can enjoy cooked spaghetti squash when desired.