Bacon-Parmesan Spaghetti Squash Recipe (2024)

FAQs

Do you have to cut spaghetti squash in half before cooking it? ›

You need to cut your spaghetti squash in half before cooking it. Don't let spaghetti squash's hard shell scare you! I've got the trick for cutting spaghetti squash safely (watch our video to see me do it).

Give the slices a touch of salt, but not too much! Adding too much salt can cause the squash to get too watery as it cooks. And then you'll be left with mushy strands.

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

Spaghetti squash can be tough to cut raw. The outside is hard and the raw flesh can be a bit of a challenge to work through. To safely cut into a squash (spaghetti or another kind), you need to make sure you have a nice sharp knife and a flat, stable work surface to cut on.

Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. 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.

Spaghetti squash is a low-calorie food. Its fiber content makes it filling. Since people use it as a substitute for high-calorie foods, it can be a valuable part of a weight-control regimen.

Whole raw spaghetti squash also keeps well in the refrigerator although it spoils more quickly than in a cool, dry place mentioned above. Refrigeration is ideal for warmer times of the year. Spaghetti squash will keep in the refrigerator for one to two weeks.

The trick is to make sure you don't overcook them! Be prudent when it comes to checking on the squash in the oven to make sure it doesn't get too soft. If you're mixing the spaghetti squash noodles into a hot sauce, or adding it to ingredients on the stovetop, it's best to be slightly undercooked than overcooked.

When it hasn't been cooked long enough, the flesh won't release like noodles, causing them to be crunchy and unpleasant. To check the doneness of spaghetti squash, pierce the squash with a fork. If the flesh flakes off like spaghetti noodles, give it a taste to make sure the texture is soft and isn't overly crunchy.

How do you squeeze water out of spaghetti squash? ›

Two important things to remember to avoid mushy spaghetti squash: Salt the spaghetti squash first to draw out moisture: Letting cut spaghetti squash sit with coarse salt on it for 15-20 minutes draws out a TON of moisture from inside the squash. Less moisture equals less mushy noodles.

Cut the top and bottom off of your spaghetti squash. This will take some strength but it is the best way to cut it in half. Then sit it upright on the flat surface you just created by cutting off the bottom - now you should be able to easily cut it down the middle because the inside flesh is exposed.

Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.

Here's the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down.