ROASTED SPAGHETTI SQUASH

SERVES 4 to 6 I call bull on anyone who says, “Spaghetti squash tastes just like spaghetti.” It does not. But it is delicious and nutritious, has the right shape, and can be twirled on a fork, so I accepted this vegetable substitute for pasta with an open heart. I was, however, repeatedly disappointed in the texture. I tried the microwave. I tried roasting it whole. I tried halfway submerging it in water while it baked. All of those methods resulted in a mushy mess. But now I’ve got it! I included this “recipe” so you, too, can roast your spaghetti squash to an ideal al dente. INGREDIENTS • 1 large spaghetti squash • 3 tablespoons (45 ml) water DIRECTIONS 1. Preheat the oven to 375 F (190°C). Cover a large baking sheet with parchment paper. 2. Cut the squash in half lengthwise. The easiest way to do this is, surprisingly, with a small knife. Use a sharp paring knife to carefully create a shallow slit along the top of the squash, lengthwise. Now, using a large knife, place the blade in the slit and bang the squash carefully with some force on the cutting board. It should crack along the fault line created by the small knife. Scoop out the seeds and pulp with a large spoon. 3. Place the squash, cut side down, on the baking sheet. Sprinkle the water on the paper around the squash. Roast until the squash is tender but not mushy, 30–40 minutes. Place the baking sheet on a cooling rack, and, using a hot mitt, turn the squash cut side up to cool. 4. When it’s cool enough to handle, scrape the inside with a fork to shred the squash into gorgeous spaghetti strands. You know how you could do that? In a hurry? You can cook spaghetti squash in the microwave, but it will not retain its al dente texture. Place the squash, cut side up, in a microwave-safe dish along with 1/4 cup (960 ml) of water. Cover with plastic wrap and cook on high for 10–15 minutes, depending on size.

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Roasted spaghetti squash is the paleo pasta night trick: a squash cut in half, roasted cut-side down until tender, then scraped into golden strands with a fork. All it needs is a splash of water on the tray and a little patience. Serve it under sauce, or with butter, salt, and pepper.

Pro Tips

• Score a shallow lengthwise slit with a paring knife first, then tap a large knife into the slit. The squash cracks cleanly along that line instead of fighting you.
• Roast the halves cut-side down with a splash of water on the parchment. The steam keeps the strands tender rather than dry.
• Pull the squash at 30 to 40 minutes, when it is tender but not mushy. Overbaked squash collapses instead of flaking into strands.
• Let it cool until you can handle it, then scrape with a fork in long strokes for the longest strands.
• The microwave works in a pinch, 10 to 15 minutes with 1/4 cup of water, but the strands will be softer and lose their al dente bite.

Frequently Asked Questions

How do I cut a spaghetti squash safely?

Score a shallow lengthwise slit with a sharp paring knife, place a large knife blade in the slit, and tap it firmly on the board until the squash cracks open along the line.

How long does roasted spaghetti squash keep?

Scrape out the strands and refrigerate them for up to 5 days. Rewarm them in a skillet with a little fat so they do not steam themselves soft.

Can I freeze spaghetti squash?

Yes, though the texture softens a little. Freeze the scraped strands in portions for up to 3 months and thaw overnight in the fridge.

What should I serve with spaghetti squash?

Anything saucy, from meat sauce to coconut milk curries, and it is lovely with browned butter and herbs. It also works cold in salads with olive oil and lemon.

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