Spaghetti Squash Research

This post is supplemental to the Spaghetti Squash with Deconstructed Pesto post. I wanted to share the sites I used as a guide for how to cook the spag better, but didn't want to bog down the post about the recipe.

Following are a few Pinterest finds related to cooking spaghetti squash. I haven't tried all the recipes, but I'm sure I'll experiment with most of them soon (especially now that I have them in one easy list). As always, if you have any tips or suggestions, please leave me a comment!

Cooking instructions for Spag n00bz:

• Simple instructions on how to cook the Spag so its strands are long like traditional spaghetti 
• Apparently you can also cook the seeds, just like a pumpkin!
• 4 methods for prepping your Spag

Recipe ideas:

• Who doesn't love a good pad thai?
• Spag Squash Carbonara
• Lasagna boats, two ways
• Beef Spag Casserole with bonus Indian Roasted Butternut Squash (Will be browsing this blog a bit more!)

If you don't feel like waiting for all these links to open and slow down your computer and cause your favorite Spotify mix to skip, here is a summary:

• If you want long strands, cut your squash along the width. If you want short strands, cut it along the length. 
• Seeds can be saved, cleaned, and roasted similarly to pumpkin seeds. 
• A popular method for removing some of the excess liquid is to sautee the strands for several minutes. Another method is to line a colander with paper towel and let the cooked strands drain off any excess liquid. 
• The various methods for cooking include microwave, oven, crockpot, or pressure cooker (just hearing these words give me nightmarish flashbacks to all the bland bean dishes of my vegetarian childhood!). Microwaving seems to be the chosen method for most people because it's the fastest. 
• Microwave: pierce squash in several places to allow steam to escape, microwave 5-10 minutes or until soft. Slice, remove seeds, and tease apart strands with fingers or a fork.
• Oven: bake temps and times vary, but most bake at 375-400F for 45-60 minutes. If going the long-strand route, slice into rings, remove seeds, and bake on a nonstick surface (parchment paper or a Silpat mat). If going the short-strand route, slice along the length, brush the inner flesh with olive oil, season with salt and pepper, and bake skin-side up. Allow squash to cool and tease apart strands.
• Crockpot: pierce in a few places for steam to escape, place in crockpot with 1 cup of water or broth, and cook on low for 8 hours or until soft. This seems unnecessary since the microwave route is faster and super easy. I'll have to try this to see if the flavor/texture are improved with this method, otherwise I just don't see the point.
• Pressure Cooker: not many details here as this isn't a popular method among bloggers, but most need to be cut along the width to fit into the cooker. Remove seeds and cook for 15 minutes. And don't be dumb when releasing the steam at the end! (It would violate HIPAA for me to describe all the pressure cooker-inflicted burns I treated last year.) Allow squash to cool and tease apart strands.