Song: Spaghetti Squash: Gluten-Free Pasta At Its Best
Viewed: 121 - Published at: 2 years ago
Artist: Juhi kanojia
Year: 2021Viewed: 121 - Published at: 2 years ago
Here is how to prepare the illustrious spaghetti squash (NOTE: unlike traditional spaghetti noodles, this process takes slightly more work than throwing noodles into boiling water and needs to bake for 45 minutes to an hour so it will take just a hair more preparation. However, it’s so worth it.)
Spaghetti Squash
Buy a spaghetti squash at the store. Or the farmer’s market (better). Or grow one (best).
After you’ve obtained your spaghetti squash and have brought it home, cut it in half long-ways. When a squash is raw, THIS IS DIFFICULT. Therefore, to makе it much easier, just poke somе holes into the rind with a butcher knife and put it in the microwave for 3-4 minutes. This softens the outside and allows you to cut it open relatively easily.
Keep reading-home made paint booth
Preheat oven to about 375 degrees F. You can do it higher or lower — I’ve roasted them at temperatures from 350 to 415 — the temperature just determines how closely you have to watch them to make sure they don’t get singed and how long they take to finish. Different recipes will recommend different temps. Do what feels right in your heart.
Scoop out seeds and stringy stuff, leaving a clean concave space. As a sidenote, I always rinse off the seeds and toast them for about 8-10 minutes in the oven to eat later. They make great additions to salads, squash soup, trail mix, or granola bars or breads once chopped up.
Place on a baking sheet insides up. Sprinkle some salt and pepper into the concaves, pour a little olive oil in there, and rub the seasonings/olive oil over the exposed flesh (you don’t need to cover the outside rind with the oil).
Stick in the oven and roast for about 45 minutes – 1 hour depending on your oven temp and the thickness of the squash. I would check at 35 minutes and go from there. It’s done when you can stick a fork in just inside the rind and easily pull away what magically transforms into spaghetti.
Once the spaghetti squash is finished, it will be a bit wet. Some people drain their pulled spaghetti squash, some people press it with paper towels, and some just eat it moist.
Experiment with this awesome produce. You can sauté it, bake it into other dishes, toss it with olive oil and Parmesan cheese and eat it plain, or use it as a building block for an incredible Italian feast. The sky’s the limit!
Also read-DIY paint booth system
Spaghetti Squash
Buy a spaghetti squash at the store. Or the farmer’s market (better). Or grow one (best).
After you’ve obtained your spaghetti squash and have brought it home, cut it in half long-ways. When a squash is raw, THIS IS DIFFICULT. Therefore, to makе it much easier, just poke somе holes into the rind with a butcher knife and put it in the microwave for 3-4 minutes. This softens the outside and allows you to cut it open relatively easily.
Keep reading-home made paint booth
Preheat oven to about 375 degrees F. You can do it higher or lower — I’ve roasted them at temperatures from 350 to 415 — the temperature just determines how closely you have to watch them to make sure they don’t get singed and how long they take to finish. Different recipes will recommend different temps. Do what feels right in your heart.
Scoop out seeds and stringy stuff, leaving a clean concave space. As a sidenote, I always rinse off the seeds and toast them for about 8-10 minutes in the oven to eat later. They make great additions to salads, squash soup, trail mix, or granola bars or breads once chopped up.
Place on a baking sheet insides up. Sprinkle some salt and pepper into the concaves, pour a little olive oil in there, and rub the seasonings/olive oil over the exposed flesh (you don’t need to cover the outside rind with the oil).
Stick in the oven and roast for about 45 minutes – 1 hour depending on your oven temp and the thickness of the squash. I would check at 35 minutes and go from there. It’s done when you can stick a fork in just inside the rind and easily pull away what magically transforms into spaghetti.
Once the spaghetti squash is finished, it will be a bit wet. Some people drain their pulled spaghetti squash, some people press it with paper towels, and some just eat it moist.
Experiment with this awesome produce. You can sauté it, bake it into other dishes, toss it with olive oil and Parmesan cheese and eat it plain, or use it as a building block for an incredible Italian feast. The sky’s the limit!
Also read-DIY paint booth system
( Juhi kanojia )
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