Maybe it's the fact that my pantry is overflowing with this stuff from my garden, but I am loving spaghetti squash right now! I've been eating it for lunch or a snack several times a week. I even like it just plain, straight from the fridge. It's a great gluten-free, low calorie, low-carb option. Use it in any recipe that calls for a spaghetti-type noodle. I've used it for a cold "spaghetti" salad, with tomatoes, olives and Italian dressing with parmesan cheese. It's also tasty tossed with pesto and diced chicken, or just a little butter and salt and pepper.
Here is a super fast and easy way to cook the squash to use any way you wish.
COOKED SPAGHETTI SQUASH
1. Rinse exterior of spaghetti squash
2. With a sharp knife, carefully pierce the squash a few times around the squash (about 9 times)
3. Place the squash in the microwave
4. Cook for about 15 minutes at 70% power -- it's VERY important to reduce the power. Otherwise, you risk your squash exploding! Cooking time will vary depending on the size of squash and wattage of your microwave.
5. The squash should give when pushed, but still a little firm on the exterior.
6. Let set in microwave, with door open for about 5 minutes to cool slightly.
7. Remove squash from microwave and slice in half lengthwise. Careful, as steam will escape.
8. Scrape out seeds with a large spoon and discard.
9. Using a fork, pull strands of squash out by scraping sides WITH the "grain" of the squash strands.
10. Now you've got your "noodles". You want them to have the texture of a real noodle, cooked al dente. If you cook it too long, your "noodles" will become mushy and not give you nice strands.