Anonymous
Favorite Answer
Go to this website. It tells you how to cook spaghetti squash and shows photos of how you make it into "spaghetti":
http://www.fabulousfoods.com/features/featuring/spagsquash.html
Mrs Apple
Boil the squash until it gets soft. Cut the squash open and use a fork to scrap the inside of the squash. The squash will pull out like long spaghetti. The meat and tomato sauce should be cooked. When you're done, pour the sauce and meat on top of the spaghetti squash.
Amanda I
Cut the squash in half lenthwise and remove the seeds
Place on an oiled cookie sheet cut side down and bake at 375 degree F for 45 minutes or until soft when poked with fork. When it is cool enough to handle gently pull the insides out with a fork into spaghetti strands.
Top with your favorite sauce as you work regular spaghetti.
Anonymous
cut the squash in half. Run a fork across the squash length wise with the fork points down in the squash. When you do this it will come off looking like spaghetti. Boil these for about 4 minutes, and add the sauce you prefer.
Lights
Hi,
Follow this link and scroll down a bit : http://www.virtualitalia.com/recipes/squash_spectacular.shtml
Laura's Spaghetti Squash Primavera
My mother always said that most Italian dishes, like this one, have ingredients that are the color of the Italian flag - red (tomatoes), white (onions and squash) and green (bell pepper and basil).
1 Medium Spaghetti Squash (3-4 lbs)
1/2 of a White Onion, chopped
2 Tomatoes, chopped
1 Green Bell Pepper, chopped & de-seeded
2 Sprigs of Fresh Basil, chopped
Extra Virgin Olive Oil (and a less expensive olive oil)- see chef's note, below
salt to taste
pepper to taste
Prepare the Spaghetti Squash in the "bake w/tinfoil method" (as described above) -- but set the oven timer to 40 minutes. When the timer goes off you'll have 20 minutes to prepare the "sauce." Place a large skillet on your burner with 2TBS of Olive Oil on medium heat. Chop the Onion and add it to the oil. Chop the tomatoes and bell-pepper and add them to the skillet when the onion in the oil is slightly transparent. Now, pull the Spaghetti Squash halves out of the oven (with pot-holders) and bring them to a working surface of your counter-top. Use a fork to scoop out the stringy flesh into a bowl. When you are finished scooping out both halves fold the "spaghetti" in the skillet where the chopped veggies are sizzling together. Pour all the "spaghetti" in the skillet, raise the flame a bit and stir the "spaghetti" around with a wooden spoon so that they are fully mixed with veggies and olive oil. Add a few twists from both your salt and pepper grinders to taste.
Sprinkle with freshly chopped basil and extra-virgin olive oil before serving.
This dish can also be served at room temperature as a salad.
Chef's Note: Olive Oil looses it's flavor and potency when heated. Consider using 2 TBS of a less-expensive Olive Oil for the skillet and then use 1TBS of the Extra-Virgin Oil to dress the "spaghetti" before serving.
Serves 4.