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.
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?
- 1 Whole Spaghetti Squash
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.
Once boiling, rotate squash every 5 minutes.
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)
Remove squash from boiling water and let cool for at least 10 minutes, or until you can handle squash.
Halve, remove seed, and use a fork to loosen all the spaghetti strands.
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