Do you ever feel intimidated by the sharp knife when you try to prepare raw spaghetti squash for baking? If so, that makes two of us! That’s precisely why I created this post The Easiest Way to Prepare Spaghetti Squash and avoid knife wounds.
The Easiest Way To Prepare Spaghetti Squash (and avoid knife wounds)
Spaghetti squash has a rounded shape with hard skin, firm flesh, and requires a special approach to cutting it raw…especially if you want to avoid injuries. I’ve done it…and I can’t stand the feeling of putting too much force behind a sharp object. I happen to be pretty skilled with kitchen knives and breaking down rounded vegetables. Yet, I have zero interest in dividing a raw squash in half with a chef knife. It just feels like a bad accident waiting to happen.
So, a few years ago, I experimented, and discovered this safe, easy approach. Basically, you bake it…then cut into it.
Knife-Safety Disclaimer: Please know that you still have to use safe and smart knife-handling. This squash method doesn’t prevent you from injuries if you don’t use proper knife skills.
Here are the steps I use to prepare raw squash (and avoid cutting it):
- Preheat oven to 375°
- Gently pierce the skin of a raw squash with a sharp paring knife in several places.
- Place it on sprayed baking pan in the oven; bake 90 minutes.
- Allow to cool; then cut off top (stem) of squash; then slice whole squash in half lengthwise.
- Scoop out seeds and discard; or wash and dry them, and bake like pumpkin seeds.
- Use a fork to scrape out squash noodles; serve warm or allow to cool and refrigerate.
I can honestly tell you that I eat more squash now because of this preparation method. And I see no advantage of cutting it in half before it’s cooked. None.
Let me know of your success with preparing winter squash!
About my recipes: MORE plant, LESS animal...that's my jam.