Re: September 2013
posted at 9/11/2013 11:35 AM EDT
You won't need maple syrup if you aren't as heavy handed on the salt, lol, that's my secret fix for that mistake.
Spaghetti squash is a bit of an acquired taste and texture to replace spaghetti. It's best to think of it as something totally different, not as mock spaghetti, that does well with things one ordinarily puts on spaghetti. It also requires, imo, very hearty and flavorful (and a bit saltier) sauce. Unlike pasta that does well with just butter or a light white sauce, spagetti squash would be terrible dressed so lightly.
To cook, you want to get as much water out as possible so I cut it in half to let more steam escape. In order for the squash to be stringly like spaghetti (the goal), you want to cook it until it is just done, not cooked to mush. For an average sized squash cut in half, it should take about an hour. It's done when you can pierce it with a skewer or fork without much resistance (that is even as you push through, not getting harder the further into the flesh you go). Water should be dripping out on the roasting pan and the skin a little brown or wrinkly.
To turn into "spaghetti," hold the squash in a towel in one hand, and pull the strings away with a fork, separating them as much as you can. Start with the inner portion and work toward the skin. Do NOT take a big spoon and scoop it out like regular squash or you'll end up with a solid mass of squash that does not even resemble spaghetti, lol.
No need to bother scooping out seeds before cooking; they scoop out so easily afterwards.
ETA: I added to the directions a bit in the original post.
Oh, and the oven should be at 375.
Sigh, one more thing, use a soup spoon to scrape out the seed area before using the fork to fluff out the strings.
Discretion is the better part of valor.