Bacon, Spaghetti Squash Fritters Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

Recipe Tip

If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half. Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two. Option 2: Microwave the squash.

The squash is done when tender.

The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring. Let sit for about 20 minutes. Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel. Roast for 30 minutes at 400 degrees.

Tips for the Best Roasted Yellow Squash Recipe

A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn't turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it.

Don't Overcook!

You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy. (Cooking a smaller squash? Be sure to check it a little earlier.)

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

Wash and completely dry the squash. Then, just set them in a warm, sunny area to ripen with the green side up to the sunlight. Turn them every few days to allow the sun to ripen all the sides of the squash. Allow the fruit to ripen to a yellow hue and then eat it or store it in a cool, dry place.

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

Is it okay to eat a whole spaghetti squash? ›

Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.

1. Poke holes into the outside of the gourd. Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave.

As a certified executive chef, Tiner says the short answer is simple: Yes, you can. "You can eat raw squash, however, the taste may not be to everyone's liking," Tiner notes. "Squash contains a toxin known as Cucurbitacin E, which can give the squash a bitter taste.

If it steams at a low temp, it'll be overly soft, but roasting at a high temp will cook it perfectly. Once the squash is cooked, the strands should easily pull away from the skin when you pull them with a fork. Use the fork to scrape all the strands into a bowl and discard the skins.

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

Using a pot that's too small

In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot! Stick to a pot size between 6 and 8 quarts, and fill it up about ¾ of the way for 1 pound of pasta.

Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet.