You've heard pasta squash is a great substitute for pasta, and you have lugged five home from the store. Now what do you do?
any way you can think of to apply heat can be used to cook pasta squash. The gigantic query is: to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each.
Cutting Up Pasta Squash
Advantages to cutting the pasta squash up before cooking: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It is and a bit more work to scrape out the seeds and pulp when they are raw.
You've heard pasta squash is a great substitute for pasta, and you have lugged one home from the store. Now what do you do?
Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.
System: get in there and cut it in half (lengthwise) or quarters. You don't need to cut it up small unless you need short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
System: Pierce the squash several times with a sharp knife. (Do this if you are microwaving it, or you may finish up with a "Squash Explosion.")
Separate strands by jogging a fork through in the "from stem to stern" direction.
Cooking Pasta Squash Whole
Advantages to cooking the squash whole: It is less hard.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.
When completed, cut open "at the equator", remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.
Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterwards to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
any way you can think of to apply heat can be used to cook pasta squash. The gigantic query is: to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each.
Cutting Up Pasta Squash
Advantages to cutting the pasta squash up before cooking: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It is and a bit more work to scrape out the seeds and pulp when they are raw.
You've heard pasta squash is a great substitute for pasta, and you have lugged one home from the store. Now what do you do?
Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.
System: get in there and cut it in half (lengthwise) or quarters. You don't need to cut it up small unless you need short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
System: Pierce the squash several times with a sharp knife. (Do this if you are microwaving it, or you may finish up with a "Squash Explosion.")
Separate strands by jogging a fork through in the "from stem to stern" direction.
Cooking Pasta Squash Whole
Advantages to cooking the squash whole: It is less hard.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.
When completed, cut open "at the equator", remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.
Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterwards to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
