Spaghetti Squash is popular amongst the teachers at ChildRoots, the kids get excited when they smell it. It is by far one of the easier squash to prepare. Spaghetti Squash is simple to cut and scoops with almost no effort. Spaghetti Squash is low in saturated fat, and very low in cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C.
After washing the squash, dry it so it won't slip. Then, using a sharp knife, cut off the stem. This is a bit tricky, i stand the squash on its end and very carefully cut it in half. Then cut the squash into quarters. I like to cut it into quarters so that there are edges to brown, the brown edges are the best. Using a large spoon, scoop out the seeds. Lay flat on a well oiled sheet pan. Bake in a 450 degree oven until the skin is bubbly and brown. Also when the squash should give easily when poked. I should about an hour, give or take 15 minutes. Once out of the oven let them sit for5 minutes on the sheet. After 5 minutes flip them over and let them over and let them rest until they are cool enough for you to handle them. When you can handle them safely, scrap the squash from the skin. Collect in a pan add Olive oil and salt. Use a potato masher to mash and mix the squash. There have been arguments over the spaghetti squash. And be sure to look out for teacher Beth on squash days. she may scare you.
After washing the squash, dry it so it won't slip. Then, using a sharp knife, cut off the stem.
This is a bit tricky, i stand the squash on its end and very carefully cut it in half.
Then cut the squash into quarters. I like to cut it into quarters so that there are edges to brown, the brown edges are the best.
Using a large spoon, scoop out the seeds.
Lay flat on a well oiled sheet pan.
Bake in a 450 degree oven until the skin is bubbly and brown. Also when the squash should give easily when poked. I should about an hour, give or take 15 minutes. Once out of the oven let them sit for5 minutes on the sheet.
After 5 minutes flip them over and let them over and let them rest until they are cool enough for you to handle them.
When you can handle them safely, scrap the squash from the skin.
Collect in a pan add Olive oil and salt.
Use a potato masher to mash and mix the squash.
There have been arguments over the spaghetti squash. And be sure to look out for teacher Beth on squash days. she may scare you.
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