Chef Kev gives us tips on cooking spaghetti squash.
VIDEO TRANSCRIPT
Hey, Chef Kev here with quick tips for healthy cooking.
Every time I go to the farmer’s market, someone asks me when I’m in the gourd section how to cook spaghetti squash.
I get it – it looks like a bizarre yellow pumpkin and you’re like, “Why is it called spaghetti squash?
Spaghetti squash may be one of the simplest things to cook. And not only is it easy, it’s really good for you, too.
If you are trying to do a low carb diet, or you are avoiding pasta and want some vitamins and fiber, this is the real deal.
And yes, it does taste like spaghetti.
Here is the easiest – and I mean easiest – way to prepare it.
First, take the tips off. It makes cutting this thick-skinned veggie simpler to handle.
Then, slice it lengthwise down the middle. Use your heaviest knife cause the skin, like I said, is kind of tough.
Scoop out the insides. It’s just like Halloween.
Next, place the spaghetti squash open side down on a piece of parchment paper, on a lightly oiled cooking sheet and cook at about 350 degrees for 20 minutes or until the skin is slightly brown and soft
Once it cools, take a fork and fluff the insides, which see, look just like thin spaghetti.
Take a spoon and the scoop insides. And you are done.
Spaghetti squash costs about the same as pasta. It lasts in the pantry for 3 weeks. And it has only about 30 calories per cup, with plenty of fiber to fill you up.
So next time you see a spaghetti squash, grab one and don’t be intimidated. It’s that easy!
I’m Chef Kev, making healthy cooking simple and sweet.