Welcome to spaghetti squash 101, the illustrated tutorial on how to bake this type of squash properly. I personally almost gave up on spaghetti squash after my first attempt at making it myself. I cut it the wrong way and didn’t get anything remotely close to spaghetti. After a little bit of research, I realized I had cut it the wrong way and that it could easily be fixed. I gave it another shot and have been hooked ever since! This method will give you the longest strands and the best texture every time. Bon appétit!
Total time: 50 minutes
Ingredients:
- 1 spaghetti squash
- a drizzle of olive oil
Directions:
- Preheat your oven to 350°F.
- Cut the squash in half widthwise. This will make the strands much longer!
3. Empty the squash of all of its seeds.
4. Lightly coat the inside and edges with olive oil. Prick the skin with a fork.
5. Place both halves face down on a baking sheet lined with aluminum or parchment paper.
6. Bake for about 40 minutes, or until fork tender on the outside.
7. Use a fork to separate the strands from the skin. Enjoy!
Temps total: 50 minutes
Ingrédients:
- 1 courge spaghetti
- un filet d’huile d’olive
Etapes:
- Préchauffez votre four à 190°C.
- Coupez la courge en deux dans le sens de la largeur. Cela rend les “spaghettis” plus longs.
3. Évidez les deux moitiés de leurs graines.
4. Huilez légèrement l’intérieur et les bords de la courge. Piquez en l’extérieur avec une fourchette.
5. Placez les deux moitiés “têtes baissées” sur une plaque de cuisson recouverte de papier cuisson ou d’aluminium.
6. Enfournez pour 40 minutes environ, ou jusqu’à ce qu’une fourchette transperce aisément l’extérieur.
7. Séparez les “spaghettis” de la peau à l’aide d’une fourchette. Bon appétit!
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