Bacon-Parmesan Spaghetti Squash Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

Spaghetti squash can be tough to cut raw. The outside is hard and the raw flesh can be a bit of a challenge to work through. To safely cut into a squash (spaghetti or another kind), you need to make sure you have a nice sharp knife and a flat, stable work surface to cut on.

I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.

You need to cut your spaghetti squash in half before cooking it. Don't let spaghetti squash's hard shell scare you!

Too much salt may draw out more moisture than you want, and excess olive oil can make baked spaghetti squash soggy. Don't Add Water. While some recipes may call for a little water in the pan with the squash, I found that it roasts perfectly without it.

Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave.

Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

Roast it. That's it, that's all you need to know, ha! Truly, roasting spaghetti squash not only draws out the moisture from the squash but also caramelizes it for the very best flavor. I think a lot of times when people think of squash, the terms mushy, wet, or soggy come to mind.

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

Can dogs have spaghetti squash? ›

Yes! Spaghetti squash is healthy for your dog and is rich in vitamin A, vitamin C, fiber, and potassium. These vitamins and minerals support the health of your dog's vision, immune system, colon, muscles, and more. Squash also helps kidney function and can decrease your dog's chances of heart failure.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

When it hasn't been cooked long enough, the flesh won't release like noodles, causing them to be crunchy and unpleasant. To check the doneness of spaghetti squash, pierce the squash with a fork. If the flesh flakes off like spaghetti noodles, give it a taste to make sure the texture is soft and isn't overly crunchy.

Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet.