All over the internet there are lots of odd strategies when it comes to answering the question, “how do I cut a spaghetti squash?” The oddest one suggested I microwave it. Chef “mic”?
Along with the popularity of this starchy pasta alternative has come a good amount of finger cuts, broken knife tips, and frustrated home cooks. Most people don’t have the upper body strength it takes to easily cut through these beasts. So, we have to think and act outside the box.
I’ve come up with a simple, straight forward, systematic way of safely cutting this versatile veggie in two. Patience, a sharp tipped knife, and my method will help you avoid a brow of sweat & a garbage full of raw squash you couldn’t cut.
Once you’ve got the thing open, try A No Recipe Spaghetti Squash Recipe.
Score a circle around the stem.
Insert the tip of your knife going in about a 1/2″. Pull the knife out, move 1″ along your scored circle, then insert the tip again. Repeat this process going around and around until the top slices off easily. Do the same with the other end of the squash.
Now, score a line across the squash lengthwise on both sides. Repeat the same method of inserting of the tip of knife a 1/2″, going around and around until you can slice through. Be patient in order to be safe. The knife will go in further each go-around.
Once sliced in half, scoop out the stringy bit with a spoon or your hand. To learn the general method on roasting this beast, check out my No-Recipe Spaghetti Squash Recipe.
Roasting those yummy seeds
Its ridiculously easy to do. Just rinse the seeds, dry them off, drizzle with olive oil, and roast at 350º until they’re golden brown. Pull them out of the oven and sprinkle with salt or your fave seasoning. I LOVE Chicago Spice House’s Taylor St. Cheese Sprinkle
Keep them in an airtight container and eat them within 3-4 days. They only last about 15 minutes in my house.