This is the basic technique for spaghetti squash. Using spaghetti squash typically entails two cooking steps. The first is where the squash is actually cooked, and the next is where the “spaghetti” part gets seasoned in a secondary cooking with other ingredients. This is the technique for the primary step, where the squash is cooked and separated into the strands that give the squash its name. From here, you can do all sorts of things to season the squash. Just remember not to over-cook it, and give it lots of room in the pan and minimal moisture to keep it from getting mushy. Also, I find using an oil sprayer really helps ensure an even coat of oil without having really soggy spots or dry spots, which can affect the end results.
INGREDIENTS:
1 medium to large spaghetti squash Olive oil as needed Salt and pepper to tasteMETHOD:
Heat oven to 400°F. Lightly oil a rimmed sheet-pan covered with foil and set aside.
Halve squash lengthwise (See “Winter Squash” article on site if you need tips). Scoop out seeds, paying attention when you get to the flesh, as it will start to come out easily and next thing you know half the flesh is gone.
Coat the inside of the squash evenly and well-the flesh should not be soggy with oil, but there should be no dry spots. Add a little oil to the shell as well. This helps conduct heat and the bit of browning it induces helps the flesh close to the skin taste deeper.
Season flesh with salt and pepper and place cut-side down on the prepped sheet-pan and place in the center of the oven and roast until the squash is starting to soften, around 20-30 minutes*. When you poke it with your finger and it leaves a bit of a dent, carefully turn the squash over. Allow to roast a bit more, 10 15 minutes. You want to drive off a lot of the moisture in the squash and give it a bit of a caramelized flavor, so let the edges brown up a bit. When the squash is soft and you pull loose strands of “spaghetti” with a fork, it is time to pull the squash from the oven.
As soon as you can without burning yourself, use a fork to pull loose the strands of pulp, going the length of the squash with each pass. Discard the shells and separate the strands a bit more.
The squash is ready for use.
Chef’s Notes: * The time the squash takes to cook can vary depending on many factors. Size of squash, moisture content, each oven’s individual quirks where temperature is concerned, these all can bear on the time it takes to cook. Keep an eye on the squash, and use your nose as well. If you smell sugar in the air, your squash is caramelizing. Check in and be sure it does not carbonize. Once the squash is scraped out of the shells, you can use it as is with just a little seasoning and some butter, or you can go ahead and treat it like pasta. If you wish to keep it simple, you can scatter herbs over the interior before cooking or mound fresh herbs under it when you roast it. Also, peel and crush a few cloves of garlic for scenting the squash as it cooks.
Serves: 4-6
Source: Chef Andrew E Cohen
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