What the heck is a spaghetti squash, anyway? A spaghetti squash is a winter squash. It becomes available in the fall and is hardy enough to store all winter. At regular room temperature, spaghetti squash will last for a couple of weeks. If stored at 50-60 degrees, it will last as long as 6 months. The same can be said for other root crops and winter squashes. Spaghetti squash is a yellow squash with yellow pulp. The pulp is stringy, and looks a lot like spaghetti. In fact, many folks use it as a substitute for pasta in many dishes and it makes a lovely main course or side dish. It can be cooked whole or in pieces, and then the pulp removed with a fork.
To cook the squash whole, pierce the skin with a fork several times, and roast it in a 375 degree oven until tender. This should take about an hour. Then cut in half and remove the seeds. YOu can also cook it in your crock pot for a whole day with a cup or two of water.
To cook it in pieces, cut it into halves or quarters, remove the seeds, and roast rind side up for about 35 minutes-until tender.
Once your squash is cooked and seeds removed, take out the pulp with a fork. Run the fork from end to end and the pulp with come out in strands. Separate the strands and serve. It is simply that easy.
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