![]() Microwave on high for about 15 minutes until fork tender (time will vary based on side of spaghetti squash). Place spaghetti squash cut side-down into a microwave-safe dish that will fit your microwave and add 1/2 cup water. In the microwave- The microwave is another great option too to cut down on time. Set high pressure to 6 minutes and use a quick release. Place trivet inside your instant pot, then fill with 1 cup water and add the spaghetti squash. In the instant pot- This is definitely the quickest way to cook spaghetti squash! Though depending on the size of your squash, you may only be able to cook a few at a time. Simply drizzle with olive oil and season with salt and pepper, then roast on a lined sheet pan at 375✯ until tender (about 45-60 minutes). And honestly, I think the spaghetti squash tastes the best this way. Roast in the oven- The most traditional way to cook spaghetti squash is to roast it in the oven. Once the spaghetti squash is halved, remove the seeds and pulp with a spoon and discard. A serrated knife is helpful because it helps saw through the tough exterior of the squash, but a sharp chefs knife will work too. Use a sharp knife (very important) to slice the squash in half from top to bottom.Place that flat edge flat on the cutting board so the squash is sticking up.Using a sharp knife, cut off the end with the stem so you have a flat edge. Place spaghetti squash on it’s side on a cutting board.We can all agree that cutting large squashes like butternut, acorn, and spaghetti squash isn’t always easy, right? This is the method that works for me: Ingredients need to make this Twice Baked Spaghetti Squash and Cheese It’s so good! One of the favorite comfort foods. Then, you shred the flesh with a fork and add whatever sauces or mix-ins to the squash you want- for this recipe I’m using a cheese sauce- and bake it until it’s hot and bubbly. It’s just like it sounds! First, roast the spaghetti squash in the oven until tender (though you can also do this step in the microwave or instant pot, see below). It’s so creamy and cheesy, with great flavor from the roasted spaghetti squash and a nice crunch from the topping of toasted breadcrumbs. I first posted this twice baked spaghetti squash and cheese recipe in 2015 and it’s been a favorite ever since! So every so often I “healthify” one of our regular pasta dishes with spaghetti squash, and I have yet to hear complaints from my family. Sometimes you just have to swap out the carbs for some veggies. While my love for pasta is strong and unwavering, I have wholeheartedly jumped on the spaghetti-squash-in-place-of-actual-pasta bandwagon. All the comfort of traditional mac and cheese, but with veggies! This twice-baked spaghetti squash and cheese is sure to become one of your favorites. ![]()
0 Comments
Leave a Reply. |