{"id":1084,"date":"2013-03-18T10:39:46","date_gmt":"2013-03-18T17:39:46","guid":{"rendered":"http:\/\/norwitz.net\/blog\/?p=1084"},"modified":"2013-03-18T10:39:46","modified_gmt":"2013-03-18T17:39:46","slug":"spaghetti-squash-2","status":"publish","type":"post","link":"http:\/\/norwitz.net\/blog\/2013\/03\/18\/spaghetti-squash-2\/","title":{"rendered":"Spaghetti Squash"},"content":{"rendered":"

How do you turn a grain into a vegetable?\u00a0 With spaghetti squash!\u00a0 It’s lowcarb, it’s healthy, and it has a texture unlike any other squash.\u00a0 Tastes good too.\u00a0 It’s also pretty easy to cook, with a few tips.<\/p>\n

Every squash is different.\u00a0 The size, density, and water content will all change the cooking time.\u00a0 So test it, don’t just go based on the timing.<\/p>\n

Start with one or more firm and heavy squashes.\u00a0 Wash them and poke holes all over with a knife.\u00a0 About a dozen holes for each squash in the picture.\u00a0 Don’t skip this step!\u00a0 Whole squashes can explode.<\/p>\n

\"Spaghetti<\/a><\/p>\n

Put into the oven.\u00a0 A variety of temperatures will work, but I generally use 350*F.\u00a0\u00a0 For a good-sized squash, expect total cooking time to be 1-2 hours.\u00a0 It’s done when you can stick a regular fork into the squash from the outside.\u00a0 If the fork goes in with light pressure, the squash is done.\u00a0 If the fork slides right in with no resistance, you’ve overcooked it.\u00a0 Don’t worry, it will still taste good.\u00a0 Test it every few minutes so you don’t miss your window and roll the squash over every half hour or so.<\/p>\n

\"Spaghetti<\/a><\/p>\n

Cut the squash in half the short way and let it cool until you can handle it without pain.\u00a0 You can also cut it lengthwise but the short way gives you longer strands as they’re wrapped around the center.<\/p>\n

\"Michael<\/a><\/p>\n

Remove the seeds and the “goo” around the seeds with a spoon or fork and compost.\u00a0 Next, take a fork and gently tease away the strands from the skin.\u00a0 Sometimes you’ll end up with a squash you didn’t time just right.\u00a0 These came from the farmer’s market and we had them on our kitchen counter for a while.\u00a0 The large one overcooked a tad (hence the shorter strands) and the small one was still undercooked when we pulled it out (fork didn’t work on it) and we had to put it back in the oven.\u00a0 Both squashes had much thicker and harder skin than I’ve ever seen on a spaghetti squash before so it was hard to judge doneness.\u00a0 Sometimes that’s just the luck of the draw.\u00a0 Occasionally you might even get one that went bad before it was cooked.\u00a0 You can’t do anything about that, but everything else you can salvage if you know what you’re looking for.<\/p>\n

\"Scooping<\/a><\/p>\n

You’ll end up with a big bowl of goodness.\u00a0 Mix in some browned garlic in olive oil (or butter if you prefer) for a side dish.\u00a0 Or make it the star of the plate with a topping of sauteed onions and pesto<\/a>.\u00a0\u00a0 Leftovers are surprisingly good in omelets.\u00a0 Overcooked spaghetti squash makes lovely latkes<\/a>.<\/p>\n

\"Pesto<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

How do you turn a grain into a vegetable?\u00a0 With spaghetti squash!\u00a0 It’s lowcarb, it’s healthy, and it has a texture unlike any other squash.\u00a0 Tastes good too.\u00a0 It’s also pretty easy to cook, with a few tips. Every squash is different.\u00a0 The size, density, and water content will all change the cooking time.\u00a0 So […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26,3,22],"tags":[7,6,8,11,51,77,5,12],"class_list":["post-1084","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes","category-vegetables","tag-dairy-free","tag-egg-free","tag-gluten-free","tag-lowcarb","tag-photos-family","tag-photos-food","tag-vegan","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/1084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/comments?post=1084"}],"version-history":[{"count":2,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/1084\/revisions"}],"predecessor-version":[{"id":1090,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/1084\/revisions\/1090"}],"wp:attachment":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/media?parent=1084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/categories?post=1084"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/tags?post=1084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}