Sorry, this took me longer than I expected. I had to find about 2 hours to cook the squash and record so I can show you the process.
This is my new technique. I used to do it in the microwave which is still a great alternative when you're in a hurry, but the texture does comes out better in the oven.
Oh! and watch the end. I put in a cute clip of Little Bean. 🙂
In a nutshell in case you don't want to watch the whole video:
- Preheat the oven to 350 degrees
- Slice off a small bit of the flesh so it doesn't roll.
- Place the whole squash on a cookie sheet lined with aluminum foil.
- Bake for 60-90 minutes until the flesh is soft to the tough.
- Cut and let cool.
- Scoop out the seeds and pulp.
- Viola!
In my experience, the longer you cook it the mushier it gets. Just press on the skin and once it's really soft the inside will be too.
I am one that definitely prefers "mushier" pasta. I like spaghetti squash but I keep running into the al dente texture that you mentioned. Is there a way to tell when it is softer than al dente? Especially with it being whole, I can't figure it out.
After watching this video I'm even more convinced that microwaving spaghetti squash is the most efficient way to cook one. I DO love your recipe though. We all love spaghetti squash. Thanks for posting!!!
I like this. It is the best job I ve seen.
Hi Teresa. I Do! Here you go... https://greenlitebites.com/2007/12/09/roni’s-homemade-sauce-made-with-meat/
Do you have a recipe for the pasta sauce that you use with it? I need a lighter version of spaghetti sauce than I'm used to. Thanks!
I am SO getting a speghetti squash tomorrow when I go shopping and cooking it. I love squash but have never tried this variety. Thanks so much for posting this video.
I honestly have been so afraid that noone will like it that I'm hesitant to buy a whole squash. About how much does a squash yield? Like...is one squash the equivalent of 4 cups cooked pasta?
I recently discovered your website, and your videos. I absolutely love you! You crack me up, and you've got a ton of super helpful hints. :o)
Hmm I don't know. Never really thought about it. I pierce it when I cook in the microwave but sometimes I forget when baking. I slice the flesh just to prevent wobbling. You could still pierce it too.
Does slicing some of the flesh off take the place of poking holes in the spaghetti squash with a knife?