Spaghetti Squash – 2 ways to cook it and a recipe

4 Nov

I think it’s safe to say gardening season is over here but I am still enjoying the spaghetti squash I grew this year. I consider myself a beginner gardener but I’m proud of what I’ve grown so far. My kids join in and I love teaching them some good self-reliance skills.

So I completely over planted the spaghetti squash this year (LIKE REALLY).So today’s post features a couple ways to cook it and a recipe!

Back to my dozens of spaghetti squash…They grew well so that was cool but it had left me with so much squash. I don’t mind because I love it but I’ll admit I don’t love how long it takes to cook in the oven. I know you can cook it in the microwave but I mine is broken and I don’t love using it a lot. I use it as a side, as spaghetti noodles (half and half) for chicken Parmesan and so much more.

Sun Oven Method

During the 7 Day Challenge this year I experimented cooking it in the Sun Oven and that was AWE-SOME, but for days I don’t have time to do it that way (which is often) I’ve been needing a better way.

Here’s how to cook it >>> Cut the squash in half and place on pans in the oven. I left mine in a few hours and it was perfect. I don’t know if it would have been done sooner but I didn’t check it cause it was a cloudy cold day. I was impressed it was even cooked!

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Instant Pot Method

I’ve had this Instant Pot for almost a year now and use it a lot but I had never thought to try squash in there. Well I DID and it was amazing. It seriously only took 3 mins to cook. I even tried 5 mins (the bottom right picture) and it was too long!

Here’s how to cook it >>> Cut the squash in half, put 1/4 cup of water in there on high pressure for 3 mins and you’re done. Let me give you a little tip though- as soon as it is done do the quick pressure release and get it out of there. If it stays too long it starts absorbing moisture.

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Spaghetti Squash Salad

This recipe came from a neighbor at a potluck. I LOVED it. It’s healthy, filling, and yummy. I’ve been eating it for lunch a LOT.

Ingredients:

Cooked and cooled spaghetti squash
Cut up cucumbers, onions, peppers
Italian dressing
Salt and Pepper
Optional toppings: slivered almonds, feta cheese, cranberries

Directions:
Basically you just throw it all in a bowl and sit it in the fridge. I think it even gets better over time in the fridge.

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