Spaghetti squash how does it taste

It looked much as I expected inside: like an albino, oblong pumpkin, with seeds to match. I gently scooped out the seeds while preserving as much of the meat Is that what the innards are called? There they sat for 30 minutes, at which point I flipped them face up for another 20 or so minutes until they were tender. I noticed as it roasted that the squash filled my house with a sweet, toasted smell, so I was hopeful this thing would at least be edible.

Once they were cooked, I set them to the side to cool, then cut them into strips. After nearly an hour in the oven, the squash seemed ready enough. With much trepidation, I set it on my countertop and got to work with my fork, pulling the tines long-ways along the insides.

Much to my surprise, what had before seemed like dense, spongy innards now shredded nicely. It looked like thin, short pieces of angel hair pasta, and was the color and consistency of day-old Chinese takeout noodles: yellowy, organe-ish, kind of wet. Still, it smelled pretty darn good. My spaghetti squash halves, post-shredding. Then it was on to the final step: I heated up some oil and dropped in a few cloves of minced garlic. When they started to brown, the chicken went into the pot along with the squash.

I turned the heat down to let it all come together, and sprinkled the concoction with more salt, pepper and paprika. You may serve spaghetti squash in a variety of soups and sauces.

If you would like to know the nature of spaghetti squash, it is solid and hard when uncooked but skin falls off with ease when cooked, forming strands similar to that of spaghetti.

Spaghetti squash has a mild taste thus match up with flavorful sauces for a complete taste. Spaghetti squash is a sensational fruit; when cooked, it softens and easily pulls apart in thin strands like spaghetti, and I think that is the genesis of the name. How to cook spaghetti squash for that tasty and toothy texture is so simple.

Cutting the spaghetti squash into half is apparently the hardest part when cooking spaghetti squash. Hold on; cutting through the hard, dense uncooked squash is not easy. You might consider putting into the microwave for a few minutes or roasting it. I know what you are feeling about microwaving your squash; it sounds like a ticking time bomb, but easy! Make a few stabs with a fork to let the steam out, and you are good to go. After a few minutes, your squash will be softer to cut through.

Spaghetti squash has several ways to cook; you can roast it in the oven, you can have it zapped in the microwave, use a slow cooker, or even boil on the stovetop.

When it comes to cooking spaghetti squash, there is an easy way and fastest way to roast squash spaghetti, and they are different. The easy way involves popping the whole squash into the oven, while the fastest way is to bisect the squash into half and scoop the seeds and bake the squash halves ups in the oven. Cutting squash into halves is not easy, as mentioned earlier. Do keep your squash moist while in the oven, add little water to the dish and wrap using aluminum foil.

The steam build-up shall assist in the cooking process. How long should spaghetti squash cook in the oven? Maybe your stomach involuntarily growled as you thought about how much you love the not-so-good-for-you carbohydrate. Upon further examination, you realize those noodles are not quite noodles. So what exactly are you looking at? Spaghetti squash is a golden-yellow squash with a mild, nutty taste. These squashes are typically two to five pounds and are available all year, even though their season runs from early fall to winter.

The more yellow a squash, the more ripe it is, and the better it is to eat. When the fruit is cooked, the flesh becomes stringy, resembling spaghetti, hence the name.

Getty Images. But once the squash is baked, you should be able to pull the flesh from the rind in rope-like strands. One thing to note about spaghetti squash is eaters generally agree that it tastes like, well, squash. Internet users have described the taste as similar to yellow winter squash, a bit sweet, and slightly crunchy, among other things. Just like good, old-fashioned flour noodles, the real flavors come from the sauce and toppings you add rather than from the pasta or squash itself.

And this is where you can really get creative in the kitchen. This is totally up to you. You can add protein like shrimp, meatballs, or sausage—or all three!