Recipe/ Side Dish/ Vegetable

Spaghetti Squash Boiled Whole

Cook your spaghetti squash by boiling it whole! beyondthechickencoop.com

We grow spaghetti squash….we store spaghetti squash….we eat spaghetti squash….and finally I’ve found the perfect method for cooking spaghetti squash:  Boiling the spaghetti squash whole!  This one comes from a suggestion from my sister.Spaghetti Squash

In the past I have halved the squash, seeded it, and then baked it.  That works, but it was a lot of work and took a lot time.  Time for a new plan.  My sister mentioned she liked boiling the squash.  She thought it was quicker and she liked the texture better.  I thought I’d give it a try.  Of course, on the day I was ready to make it, I called my sister for the “how to”, and all I got was her voice mail!  I had to ad-lib!  I threw the whole squash into a large stock pot.  This squash was one we grew and it was quite large.  I filled the pot with water.  Put a lid on top and turned on the stove. Once the water came to a boil, I started monitoring the squash. Every 5 minutes I removed the lid and rotated the squash.  After 15 minutes, I used a paring knife and pierced the skin. I was looking for the knife to just push right through.  My squash took about 25 minutes to achieve the right softness.  I removed the squash and let it cool for about 10 minutes.  Then sliced it, removed the seeds and used a fork to loosen the squash.  It was perfectly cooked!

Spaghetti squash is the perfect vehicle for so many dishes.  We use it in place of spaghetti noodles for our Italian Meatballs and sauce.  Sometimes we just add a little butter, Italian seasoning, garlic powder, and Parmesan cheese.  It really is the perfect side dish.

How do you like to eat your spaghetti squash?

Spaghetti Squash Boiled Whole

Spaghetti Squash Boiled Whole

5 from 1 vote
Spaghetti Squash
Print
Spaghetti Squash
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Easy cook spaghetti squash
Course: Vegetable
: American
Servings: 4 people
Calories: 74 kcal
Author: Kathy
Ingredients
  • 1 Whole Spaghetti Squash
Instructions
  1. Poke a few holes in squash with a fork. Place whole spaghetti squash in a large stock pot filled with water. Put lid on and bring to a boil.

  2. Once boiling, rotate squash every 5 minutes.
  3. After 15 min, pierce skin lightly with a paring knife. You are looking for very little resistance in the skin and flesh. Once it feels soft, it is done! (20-30 minutes depending on size of your squash)
  4. Remove squash from boiling water and let cool for at least 10 minutes, or until you can handle squash.
  5. Halve, remove seed, and use a fork to loosen all the spaghetti strands.
Nutrition Facts
Spaghetti Squash
Amount Per Serving
Calories 74 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 41mg 2%
Potassium 260mg 7%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 6g
Protein 1g 2%
Vitamin A 5.8%
Vitamin C 6.1%
Calcium 5.6%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  • Reply
    Erin @ Miss Scrambled Egg
    April 20, 2015 at 6:01 am

    Oooh! I usually roast my spaghetti squash, but I like the idea of boiling it. I can’t wait until I have some fresh ones growing in my garden. 😀

  • Reply
    Lily Lau
    April 20, 2015 at 11:29 am

    You’re a genius, Kathy! Need to try this 😀

    • Reply
      Kathy
      April 20, 2015 at 5:10 pm

      Thanks, Lily! The credit really goes to my sister though!

  • Reply
    Laura
    April 21, 2015 at 8:53 am

    I love spaghetti squash! I confess, I get all gardener on you and then I go and buy mine from roadside stands (but at 50 cents a pop) I can’t grow them for that =) Totally boiling mine, and I don’t think I can wait to buy. And spaghetti squash is a great substitute for pasta. SO versatile.

    • Reply
      Kathy
      April 21, 2015 at 8:07 pm

      I hear you! And getting from a roadside stand is really almost like homegrown! At least you know it’s local!

  • Reply
    Rachelle @ Beer Girl Cooks
    April 21, 2015 at 3:14 pm

    Kathy, this is awesome! I don’t make spaghetti squash that often because it is to hard to cut and remove the seeds for roasting. Boiling is such a perfect solution! You and your sister are geniuses! Pinned!

    • Reply
      Kathy
      April 21, 2015 at 8:06 pm

      Thanks, Rachelle!

  • Reply
    Ami@NaiveCookCooks
    April 22, 2015 at 5:56 am

    Thanks for such a helpful post!

  • Leave a Reply