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Video:How to Cook Spaghetti Squash

with Gina Miller

Spaghetti squash is a delicious low-carb option for your favorite pasta sauces and preparations. Follow this step-by-step guide to learn how to cook spaghetti squash.See Transcript

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Transcript:How to Cook Spaghetti Squash

Hi I'm Gina Miller with About.com Food and today I'm making spaghetti squash. No, spaghetti squash isn't an Italian pasta dish. It's a type of squash or zucchini. When cooked, the flesh falls away in ribbons or strands like spaghetti -- oh, and it tastes great!

Ingredients to Cook Spaghetti Squash

Here are the ingredients you'll need to make some fantastic spaghetti squash:

  • 1 small spaghetti squash, about 2-1/4 pounds
  • 2-1/2 tablespoons butter
  • 2-1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, parsley and sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Roast the Squash to Cook Spaghetti Squash

Ok, let's make the spaghetti squash -- it's really easy. First preheat your oven to 375 degrees F. Then using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add a half-inch of water and cover the baking dish with foil. Bake for 45 minutes or until the squash is tender.

Here's a tip: Use a skewer to check the doneness of the squash. Press the point into the center of the squash. If it easily slides through, then your squash is cooked. If you feel resistance, just give it a few more minutes. Now after the squash is tender, turn it over and cover with foil again and continue to cook another 15 minutes. Remove the squash from the oven, uncover, and allow to cool slightly. You don’t want to burn your fingers.

Remove the Seeds to Cook Spaghetti Squash

Next using a spoon, remove the seeds and discard. Now, using a fork, gently pull the strands of squash away from the peel and place into a bowl. I suggest using a spoon to help. Next, in a skillet on medium heat add the butter, spaghetti squash, herbs, salt and pepper. Saute gently until all of the ingredients combine. Serve as a great side dish and it pairs well with a crisp Chardonnay or Pinot Grigio.

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