You pick spaghetti squash when it is pretty big, 8 inches or larger. The more on your plant the less large they get. The fewer on your plant the larger they get. Does that make sense? You can see the various sizes at the supermarket. The one I am cutting up is on the larger side.
The colors vary from more whitish to yellow. The cool thing about squash is you can let them sit there. The longer they sit the more yellow skinned the spaghetti squash will get. No matter when you pick them, they will cook up just fine.
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Spaghetti Squash: Gary Pilarchik |
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The Split the Spaghetti Squash Down the Middle: Gary Pilarchik |
Split the spaghetti squash evenly length wise down the middle and remove the seeds. You will notice as you remove the seed that flesh pulls out in strings, like well... spaghetti.
The spaghetti squash is done when you can easily press you finger into the rind and leave a dent like above. Take it out and let it cool for about 15 minutes or until you can handle it.
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Scrape Spaghetti Squash with a Fork to get Strands: Gary Pilarchik |
To make strands, simply scrape the spaghetti squash with a fork. Scrape the entire squash while in the rind and get all you can. All the squash will break away from the outter skin.
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Strands of Spaghetti Squash: Gary Pilarchik |
The steam is flowing across the squash in the above picture. Notice below how much the pile really does look like spaghetti.
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Fully Scraped Spaghetti Squash: Gary Pilarchik |
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Spaghetti Squash: Gary Pilarchik |
Place the spaghetti squash in a bowl. It is only seasoned with salt and pepper at this point. It tastes great just like that. You can add olive oil and butter or dress it with whatever you like.
I made a ginger soy sauce dressing with green olives and kalamata olives. It was outstanding.
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Dressed Spaghetti Squash |
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A Fork Full of Spaghetti Squash: Gary Pilarchik |
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