Its neutral flavor makes it extremely versatile. One of the biggest appeals of spaghetti squash is that it's a healthy, low calorie vegetable. It also usually gets topped with sauces, cheese, protein, and other garnishes for extra flavor. It tastes ever-so-slightly sweet, but it's so slight, that some would say it barely has any flavor at all! Spaghetti squash definitely tastes better with added seasonings-like salt, pepper, and spices. And since side dishes are my favorite part of the Thanksgiving meal, I decided to go with the theme “Thanksgiving Side Dishes”.Spaghetti squash has a very mild, neutral flavor. Since my favorite holiday is Thanksgiving, I’m the host of November. Each month, myself and 11 other bloggers get together and create our own favorite recipe, based on a common theme - using 12 or less ingredients and always posting on the 12th of the month. I’m sharing my Bacon-Parmesan Spaghetti Squash recipe as part of the #12Bloggers event. Stir in parmesan cheese and bacon crumbles.
With a slotted spoon, remove bacon pieces from skillet and set aside.
Cooking spaghetti squash full#
Here’s the full recipe, ready for you to print. This is an easy side dish that you can adapt to your personal preference.
Cooking spaghetti squash free#
Note: if your squash was large or smaller than the size I use (which was about 4 1/2 pounds), please feel free to increase or decrease the amount of cheese, butter…or heck - even the bacon. Stir in the Parmesan cheese and the bacon pieces until everything is combined and season with salt and pepper. Toss the spaghetti squash strands with the butter. If your squash has cooled too much, place it in the microwave to heat it up and get that butter melting. Place the strands into a bowl and add your butter. While the spaghetti squash is still warm, but cooled enough to be handled, remove the shell from each ring and use a fork and scrape the spaghetti squash strands to loosening and separate them.
Cooking spaghetti squash how to#
Check out the post at Eat Within Your Means for a complete tutorial and photos on how to cook spaghetti squash this way. But the main reason I prefer this method is that it cooks the spaghetti squash, but it’s not mushy or overdone. One benefit in doing it this way is that the spaghetti squash strands tend to be long, and not so short and stubby. To cook my spaghetti squash for this recipe, I cut the squash into approximate 1″ rings.Īfter cutting it into rings, the middle (seeds & pulp) were removed and baked flat on a baking sheet in the oven. But recently I learned a new method that I like a lot better. While I generally use within a week or so, you don’t have to - they can usually keep for about a month.įor years, I always cooked my spaghetti squash by cutting it in half lengthwise and then either baking it or microwaving it. 79 cents per pound or less) and keep in a cool place. I buy spaghetti squash when I see the prices at the lowest (I like to buy them at. One of the things I love about spaghetti squash, like other winter squash, is that they keep well. The inside is a stringy, which is why the name “spaghetti” squash. If you aren’t familiar with spaghetti squash, it’s a winter squash that is oblong with a yellow, hard shell. This Bacon-Parmesan Spaghetti Squash recipe is a deliciously easy side dish – it might even turn a reluctant spaghetti squash eater into a fan.