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Spaghetti Squash

  • If you roast it whole (not cut it half), make sure you poke a few holes in it with a fork for the steam to escape or you just may end up with a squash explosion to clean up!
  • 1 pound of squash yields about 1 ½  cup cooked spaghetti squash.
  • The best cooking methods are to microwave and roast spaghetti squash.
  • Microwaving spaghetti squash will yield a softer “pasta” with shorter strands, while baking squash will yield more of an al dente bite to the squash with longer strands.
  • Check the doneness of squash by pressing on the skin. It should give slightly when the squash is tender and cooked.
  • If you don’t have a sharp knife you can pierce the squash a few times, microwave it on high for 2 minutes.  It will be easier to slice this way before roasting.

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