Spaghetti Squash Recipe
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Spaghetti Squash Recipe
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Let’s talk Spaghetti squash. Everything you need to know. How to cook Spaghetti Squash and how to make the easiest Spaghetti squash recipe!
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Ingredients
Spaghetti Squash
- 1 spaghetti squash about 4 lbs
- pinch salt
- 1 cup water hot
Spaghetti Squash Recipe
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup basil thyme, oregano or your favorite, fresh, chopped
- 1/4 cup butter melted
- 1/4 cup Parmesan Cheese shredded
- 1/4 teaspoon chili flakes
- 1/3 cup pine nuts toasted
Notes
- Pick squash that’s firm to the touch, without cracks or bruises.
- To make spaghetti squash tender for you to cut (in case you find difficulty cutting it raw), pierce the squash along the line where you will be cutting it.
- Microwave the whole squash uncovered for three minutes and then cut it along the pierced line.
- To reheat Spaghetti squash, simply microwave it for a minute.
- It’s best to eat spaghetti squash within 5 days of cooking it.
- To freeze spaghetti Squash, you’ll need to place the cooked squash strands in a colander to drain as much liquid as possible form it. Then place the squash strands in a ziplock bag.
- Leftover spaghetti squash is great because it tastes just as fresh. Plus you may want to add a different sauce to make it a different meal, so it’s quite versatile.
- A typical 4 pound spaghetti squash will yield about 4 cups of spaghetti squash in total.
- SPAGHETTI SQUASH RECIPE TIPS
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Overall Rating
5
20 reviews
Excellent
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