Spaghetti Squash is ready for harvest when the color is
predominantly yellow. The stem may have a dried appearance. Cut the stem and
avoid touching it as it’s very prickly.
Store in a cool, dry place. Spaghetti squash will keep for
months.
Preparation:
Wash the outside of the squash.
Cut the stem end off.
Pierce the skin several times with a fork.
Cook in the microwave for 5 minutes. The skin should give
slightly to pressure.
Depending on the size of the squash and power of the
microwave, additional or less time may be required.
I cooked a 12 inch long squash (large) for 8 minutes in a
1200 watt microwave.
The squash should be cooled before handling further. I
usually microwave the squash one day, refrigerate it, and prepare it further
another day.
Cut the squash in half lengthwise. Scoop the pulp and seeds
out of the squash.
With a fork, scrape the meat, and it will release from the
skin in spaghetti strands.
Sauté the spaghetti strands in olive oil and margarine for
about 10 minutes. Serve.
Alternately, add spaghetti sauce. Serve.
