spaghetti squash

I can’t be bothered to do a proper food prep or recipe post cos there are only 3 people regularly reading here and I think they probably already know how to do spaghetti squash!

I like to microwave mine. For the naysayers, I have a couple of excellent reasons. The biggest deciding factor is my inability to lop one in half, off the vine.

Think chef’s knife versus a redwood tree.

It might happen eventually, especially considering they’re sort of hollow on the inside, but man you’d better have a whetstone handy and be prepared to take a long time, get blisters and hopefully not hack off any of your own parts in the doing.

That said if you want to bake the little fuckers, you need to hack them in half and bake insides-down for about an hour.

To microwave, choose a spaghetti squash of a size to suit your microwave and poke it approximately 300 times. Actually, think tiny stabs about every inch–completely covering the rind with stabby holes.

Nuke on high in 5-6 minute intervals (usually takes 12-18 minutes, depending on size). If you didn’t poke enough holes, don’t worry, the squash will let you know by exploding. Oh, what larks! I’ve only had it happen once and I hope for no repeats!

I flip mine over every 5-6 minutes, checking for softening of the rind. When the whole rind gives to pressure, it’s done.

It should have been hissing for some time now. Mind the steam. It will fuck you up.

Remove squash when it’s safe to handle and lop in half. If you’ve cleaned the guts out of a pumpkin, it’s a bit like that only be aware the squash flesh that you are going to eat will string off with the seeds.

Remove them but retain as much ‘spaghetti’ (squash flesh) as possible. I use two tools: my hands and a fork. Your hands are best at getting the majority out but a fork can scrape out a ton off of the inside of the rind.