I started writing a recipe for spaghetti squash, but decided first I should help you out so you actually know how to prepare spaghetti squash. These instructions use a pressure cooker, which I have discovered is the quick way to cook it and it gives it a nice texture.
First wash your squash. Is it a problem if the squash has a brown spot on it??? Nope. That’s just where the squash was sitting on the ground and is a good sign.
Next break off the stem if it’s long at all. If it’s nubby, then you can leave it.
Now you will want to cut the squash in half and here’s where it gets tricky. There are lots of options. Many of them will leave you frustrated, or even missing a finger. Believe me I’ve tried all the ways. And it can be pretty sketchy.
First which direction should you cut? Pole to pole or circumferential? Which is which?
The first is pole to pole, the second circumferential.
The answer is circumferential. This is not only easier, but leaves the “spaghetti” strands longer.
How should you cut it? They are really tough, not to mention rolly-around-y.
It’s much easier and safer to pierce (aka stab) the squash with a small, sharp paring knife. As opposed to trying to slice into it. Once you’ve pierced the shell, carry your cut along the outside to divide it in half.
Now it’s time to scoop out the seeds. My favorite tool for this job? A metal tablespoon. Anything with a sharp-ish edge works well.
Now I drizzle a little olive oil, and sprinkle some kosher salt and pepper over the exposed portion.
The next instructions may vary depending on your particular pressure cooker. This is how I do it in mine.
Put enough water just to cover the bottom of the pot. Add the steamer basket.
Place the squash halves inside.
Place the lid on and bring it to pressure.
A small squash will cook in about 8-10 minutes. A bigger one will take longer. This one took 14 minutes.
Quick release the steam to check the doneness. If it isn’t done, bring it back to pressure for a few minutes. This works well because there is just a teensy amount of water and it boils quickly.
You know when it is done, when the strands start to pull away and the flesh separates cleanly from the shell. It should still be a bit firm, but not crunchy.
When it cools a bit, use a fork to separate and remove the strands from the shell.
You can eat it now, but it is pretty bland. I like to use this as the starting point to add more flavors.
I’ll share a delicious spaghetti squash recipe soon!