Spaghetti Squash is a great , healthy alternative to pasta but actually preparing it can be a little intimidating.
that's why Chef Mary Hunter from Cork Wine and Grille in Grand Rapids joined us with these tips:
How to cut, roast, and enjoy Spaghetti Squash.
You will need:
1 Spaghetti Squash
A foil lined pan
Parmesan or Asiago Cheese
Large Heavy Knife
Cutting a spaghetti squash can seem a little intimidating, but with a small amount of effort, the rewards are fantastic! A perfect substitution in all of your favorite pasta dishes!
Start by placing a towel on you cutting board to stabilize the squash a bit. Wear gloves, the squash residue can be quite sticky and dry to your hands. Carefully use the paring knife to cut small score marks the length of the squash, always keep the blade facing away from your hands. Then, use the large heavy knife, blade facing away from hands, cut through the score to imbed the large knife in the squash. Keep both hands above the knife as you give the whole thing heavy taps on the cutting board to crack open the squash (this part is LOUD!). Remove the seeds with a spoon. Rub the cut sides of the squash with olive oil and dust with salt and pepper. Place the cut sides down on a foil lined pan and roast in a 375 degree oven for 45 minutes to an hour, until tender. My favorite way to enjoy this squash is to dollop the halves with plenty of butter, salt, pepper, warmed marinara and a generous amount of freshly shaved parmesan cheese, just the way my Mom makes it. You can enjoy this easy to cook squash however you please! Enjoy!
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