Can you eat all of a spaghetti squash?

Can you eat the skin of Spaghetti Squash? Unlike the skin of acorn squash or kabocha squash, I would not recommend eating the skin of the spaghetti squash . It will not harm you, however, after cooking the skin turns rough- almost like eggshells- and is paper thin.

How do you split a spaghetti squash in half?

Insert the tip of your sharp paring knife into the middle of the squash. Gently push the knife down towards the cutting surface. Rotate the squash around a bit and again pull the knife down (carefully) towards the cutting surface. At this point, the squash should easily crack apart, exposing the inedible seeds inside.

Do you have to cut spaghetti squash in half before cooking it?

You need to cut your spaghetti squash in half before cooking it . Don't let spaghetti squash's hard shell scare you! I've got the trick for cutting spaghetti squash safely (watch our video to see me do it).

When should you not eat spaghetti squash?

That's a long time, but it would be a mistake to use spaghetti squash once it's started going bad. Some small unsavory spots can be cut away, but you'll want to toss the squash if it feels mushy, soft, or hollow .

What part of the body is spaghetti squash good for?

Colon Health Because of the appearance of spaghetti squash, you might assume that it is rich in fiber. It has over 2 grams per serving, which is more than regular pasta but not as much as many other vegetables. Fiber in the diet contributes to colon health by increasing the regularity of bowel movements.

What does spaghetti squash do for your body?

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.

Is there a tool to cut spaghetti squash?

Tools You Will Need Razor-sharp Chef's Knife : This big veggie can get difficult to slice open if you do not have a reliable knife. To ensure clean halves of the spaghetti squash, you will need a razor-sharp chef's knife. A Spoon and a Fork: A spoon will be required to scrape out the seeds in the middle of the squash.

How do you split spaghetti?

What's the trick? You need to bend and twist the dry noodles at the same time . "In the end, they found that by first twisting the spaghetti at almost 360 degrees, then slowly bringing the two [ends] together to bend it, the stick snapped exactly in two," according to MIT's statement.

How do you cut a hard squash in half?

The first and most important thing to have on-hand is a very sharp chef's knife or a longer, thick utility knife. Lay the squash on it's side. Raise a knife 3-4 inches above the squash and give it a little chop to break into it. Using your other hand, press down on the top of the blade and slice all the way through .

Why can't I cut through my spaghetti squash?

Squash skin can vary in terms of thickness, but for the most part, they're all pretty tough! So cutting them can be a hassle and even a bit dangerous since they don't have any flat sides to rest on while you cut. So my trick here couldn't be easier. As soon as you set your oven to preheat, stick your squash in whole.

Garlic Parmesan Spaghetti Squash (Low Carb Recipe)

October 27, 2016

by Kirbie

Jump to Recipe

Roasted spaghetti squash is tossed in a garlicbuttersauceand gratedParmesan cheesefor alow-carbside dishrecipe. This parmesan spaghetti squash is a low carb side dish that’s light and flavorful.

Roasted spaghetti squash is tossed in a garlicbuttersauceand gratedParmesan cheesefor alow-carbmeal.

If you’ve never made spaghetti squash before, I’m sharing step-by-step photos and both themicrowaveandovenmethods for cooking it. It’s an easysquash recipethat you can serve in different ways – I like it as aside dish.

I really enjoy spaghetti squash. The fact that the squash naturally comes apart like spaghettistrandsis just so fascinating to me.

Until this year, I’ve never cooked spaghetti squash. I’ve eaten it many times, but never thought to make my own. But after seeing them on sale at ALDI and Trader Joe’s, I bought several. And now I feel like an expert! Okay, not really.

The trickiest part is cutting the spaghetti squash open. Once you get that done with, the rest is pretty easy. You remove the seeds, and then you cook it: either in themicrowaveor in theoven.

I prefer theovenmethod because the spaghetti squash has a roasted sweetness to it that doesn’t come out when it’s cooked in themicrowave. However, if you’re pressed for time, it’s much faster to make in themicrowave.

Once youroastthe squash and it’stender, you can scrape off the flesh, which breaks into thinstrands. While they stilltastelike squash, they do make a great substitute for your favoritepastaand noodle dishes.

I tossed mine with an easy garlicbuttersauceand thenstirin someParmesan cheese. I love melted cheese in mypastadishes.

If you have an IP, you might like to try my Instant Pot Spaghetti Squash which is even easier to make.

More Recipes to Try

Baked CheesyTomatoes
CreamCauliflower
SaltandPepperTofu
SingaporeNoodleswith Spaghetti Squash

Garlic Parmesan Spaghetti Squash

Servings: 2

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Side Dish

Cuisine: American

Roasted spaghetti squash is tossed in a garlic butter sauce and grated Parmesan cheese for a low-carb meal. You can make this recipe with your microwave or oven and I've included instructions for both.

5 from 4 votes

Ingredients

1/2 extra-large spaghetti squash
4 tbsp butter
4 garlic cloves minced
2 tbsp chicken broth
1/2 cup grated Parmesan cheese
1/2 tbsp chopped parsley

Instructions

How to Prep the Spaghetti Squash

Wash the exterior of the squash and then towel dry it. Using a very sharp knife or cleaver, slowly cut into your squash. You want to cut it in half length-wise.
If the squash is very hard to cut, you can soften it slightly in the microwave. I recommend making a few small slits into the squash with your knife for ventilation. You will microwave approximately 5 minutes, but if it's your first time doing this method, I recommend stopping at 1-2 minute intervals to check on the progress of your squash. You can also cut a few more slits for ventilation between these intervals as it should get easier.
After 5 minutes, the squash will still be fairly hard, but you should be able to slice through it with some strength.
Carefully keep working with your knife until you are able to cut all the way through and around your spaghetti squash except atthe stem, at which point you will need to pry open the squash.
Scrape seeds clean off of squash. You can toss or save them for roasting. Save half of the squash for another use.

How to Cook Spaghetti Squash in the Microwave

For the microwave method of cooking, place squash with the cut-open side facing down, into a microwave dish filled with 1 inch of water. Place into microwave and cook at 5 minute intervals. Check after 5 minutes to see if squash is cooked. It should take between 10-15 minutes total depending on the size of your squash.
Once squash is cool enough to touch, use a fork to scrape the squash off of its shell. It will naturally fall into thin strands and you should be able to scrape all the way down to the skin of the shell.

How to Cook Spaghetti Squash in the Oven

For oven method, preheat oven to 375°F. Place squash on baking sheet (the cut-open side facing up) and cook for 30-40 minutes, until squash is tender and cooked.
Once squash is cool enough to touch, use a fork to scrape the squash off of its shell. It will naturally fall into thin strands and you should be able to scrape all the way down to the skin of the shell.

How to Make the Garlic Sauce

In a small saucepan, add butter, garlic and broth. Cook until butter is melted and the aroma of the garlic has fully seeped into the mixture. Pour over spaghetti squash strands.
Add in cheese. Toss until sauce and cheese is evenly mixed. If desired, sprinkle a little more cheese on top and parsley. Serve warm.

Nutrition

Serving: 0.5of recipe, Calories: 210kcal, Carbohydrates: 4.5g, Protein: 5.8g, Fat: 19.3g, Saturated Fat: 11.9g, Sodium: 274.1mg, Fiber: 0.7g, Sugar: 1.3g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Posted in: Gluten Free, Main dishes, Recipes

18 Comments // Leave a Comment »

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

« Previous Post99 Ranch Market (Balboa location)

Next Post »Weekend Ramblings

18 comments on “Garlic Parmesan Spaghetti Squash”

Rachel — October 25, 2021 @ 2:44 am Reply

Easy to prepare. I baked the squash in the oven. I used half the amount of garlic in the parmesan sauce, and it was enough for us. Delicious.
- Kirbie's Cravings Team — October 26, 2021 @ 12:22 pm Reply
  
  We’re glad you liked it!
Stephanie M — April 22, 2021 @ 2:45 am Reply

So simple and tasty! I was very generous with the garlic.
- Kirbie's Cravings Team — September 6, 2021 @ 2:12 pm Reply
  
  Thanks for letting us know!
barbara — March 14, 2021 @ 10:12 am Reply

An easy, lazy way to bake spaghetti squash is to put it uncut on a cookie sheet and bake til done. Cut it open, scrape out squash. No wielding the cleaver, etc. So fun when it is even easier!! Thanks for your great ideas.
- Kirbie's Cravings Team — August 23, 2021 @ 8:29 am Reply
  
  Thanks for sharing your tip!
A Cajun Cook — February 20, 2021 @ 12:42 pm Reply

Excellent! If you are a garlic lover, you can always add more.
- Kirbie — February 23, 2021 @ 12:07 am Reply
  
  I’m glad you enjoyed!
Donna O’Grady — October 27, 2019 @ 2:04 pm Reply

Cut it crosswise and clean out seeds. It’s easier to cut and you get longer strands.
- Kirbie — October 28, 2019 @ 10:08 am Reply
  
  thank you for sharing!
Jennifer Sheffield Hunt — April 7, 2018 @ 4:04 pm Reply

If there is extra squash can you cook it, then freeze for use later?
(Like the other half you mention to use for future use)
- Kirbie — July 24, 2018 @ 10:01 am Reply
  
  yes!
Sarah — June 7, 2017 @ 8:55 pm Reply

Do you have the nutritional information for this dish? I.e. Sodium? Carbs? Thanks in advance.
- Kirbie — June 9, 2017 @ 8:41 am Reply
  
  unfortunately I do not. There are many fitness/health websites out there that have tools so you can calculate that information but it’s not something I currently am able to offer.
Sabrina B — October 28, 2016 @ 6:14 am Reply

a great alternative to a baked potato. love the parmesan and garlic infusion, thank you!
- Kirbie — November 2, 2016 @ 1:19 am Reply
  
  you’re welcome!
Lorri — October 27, 2016 @ 6:25 am Reply

I too – just started preparing spaghetti squash in the last year or two. Thank goodness for the microwave method, to soften it before cutting. I always microwave it for about 5 minutes ( and then cool for three) and then it’s ready to cut. I don’t think it’s necessary to stop after one minute to check — as the slight cooking that occurs is fine, since you will continue to cook in the oven or microwave
Your mixture of seasoning sounds tasty. I will try this soon!
- Kirbie — October 27, 2016 @ 9:26 am Reply
  
  Hi Lorri- I’m guessing 5 minutes is about right for most microwaves, but I think to be extra cautious, it’s probably best to stop after 1-2 minutes the first time, just so there’s no issues.

Garlic Parmesan Spaghetti Squash (Low Carb Recipe) - Kirbie's Cravings (2024)