Just 5 innocent words proved to be not so innocent: “Cut the squash in half.”
I was having a heck of a time getting my SHARP knife into the tough, armor-like skin of a spaghetti squash.
Usually I just throw the whole squash in the oven and bake it up whole, like this Whole Pumpkin Gratin. When it emerges from the oven, it’s a breeze to slice through the tender flesh.
But I needed two firm squash ‘bowls’ for spaghetti squash and sauce and my basic knife skills were not cutting it. Then I remembered this Healthy Aperture video by Regan Jones, RD, on “How to Easily Cut, Peel and Cube a Butternut Squash.”
Would a similar method work for spaghetti squash? Yup.
Here’s the easy method for how to cut spaghetti squash:
1. Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half.
2. Microwave squash 5-6 minutes; cool slightly.
3. Place squash on cutting board with the most-flat surface down. Slice along your ‘dotted line’ of slices. (Slice off the stem first.)
4. Since the squash will be hot, use a towel (or oven mitt) to hold the squash half, and scrape out the seeds for roasting.
5. Roast in oven (about 30 minutes more) for the sweetest squash flavor and the softest noodle texture (or continue to microwave until soft.) See the trick: How to Cut Spaghetti Squash Easily + 3 Sauces Perfect for Spaghetti Squash via @TspCurry Click To Tweet
And make sure you DON’T TOSS those spaghetti squash seeds. I roasted them up using my favorite no-rinse, no-dry method. (Just toss them in the oven with squash flesh still clinging to them.) Here’s the ‘scoop’:
And here are our favorite pasta sauces to jazz up that spaghetti squash:
What’s your favorite way to make spaghetti squash? Have you tried roasting a whole squash in the oven?