Cutting and roasting spaghetti squash: I've been doing it wrong for years... maybe you have, too?
1. Cutting: If you're after long, spaghetti-like strands in your roasted spaghetti squash, you should cut it crosswise as opposed to lengthwise - it's counterintuitive.
2. Roasting: If you want strands that don't turn to mush, you need to roast the squash for less time. When you remove the squash from the oven, it won't be knife tender or easily pricked with a fork. This will make it a little hard to tell if it's done, so you'll have to trust the method: 45 minutes at 350ºF is about right. Let it cool for 10 minutes; then gently pull with a fork.
I like this method because if you want to dress the spaghetti squash with another warm dressing, the firmer textured strands will be able to stand up to the warmth and weight of whatever dressing you use. Here I've tossed it with the baked feta and tomatoes... so good. Interestingly, I like it even more after it cools to room temperature.
Here's a recipe for baked spaghetti squash with garlicky chickpeas: alexandracooks.com/2019/02/27...
And here's the recipe for the baked feta and tomatoes, which is what I dump over the cooked spaghetti squash: alexandracooks.com/2021/09/29...
#spaghetti #squash #cutting #roasting
16 окт 2021
