ULTIMATE GUIDE FOR COOKING SPAGHETTI SQUASH
How to cook spaghetti squash four ways: in the oven, microwave, slow cooker, and pressure cooker (like an Instant Pot). For the most flavor, we love roasting the squash, but if you are short on time, use the microwave. This recipe will make four side portions or will generously serve two as a full meal.
Provided by Adam and Joanne Gallagher
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield Makes 4 servings as a side
Number Of Ingredients 4
Steps:
- Using a heavy chef’s knife cut the spaghetti squash in half lengthwise — see the notes section or our video for how to do this safely.
- Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
- Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper.
- Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife. (If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.)
- When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
- Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife.
- When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- For this method, do not cut the squash in half and instead leave it whole.
- With a small, sharp knife, poke several holes into the outside of the squash. These will allow steam to escape. Set the whole squash into a slow cooker. Add the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. Depending on the size of the squash, you may need more cooking time.
- When the squash is done, allow to cool for about 5 minutes, and then cut in half. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- Place a steamer basket or trivet into the pressure cooker and add 1/2 cup water.
- Place the squash halves down on top of the trivet. Secure the lid. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 7 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.
- When the cook time is up, manually release the pressure by using the quick release button (be careful to keep your hands and face away from the venting steam). When the floating valve at the top of the pressure cooker drops, it is safe to open the lid. (We recommend that you read the manual that came with your pressure cooker since not all models are exactly the same).
- Allow to cool for about 5 minutes, and then run a fork through the flesh to separate the “spaghettilike” strands/noodles.
Nutrition Facts : ServingSize 1/4 of the squash, Calories 70, ProteinContent 1 g, CarbohydrateContent 9 g, FiberContent 2 g, SugarContent 4 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
BEEF WITH RAMEN NOODLES RECIPE: HOW TO MAKE IT
I made up this recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Set aside seasoning packet from noodles. Cook noodles according to package directions; drain and keep warm., In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. , In a large skillet, heat oil over medium heat; add beef. Cook and stir until beef is no longer pink, 3-5 minutes. Add soy sauce; cook until most liquid has evaporated, about 1 minute. Remove beef and keep warm., In the same skillet over medium heat, add corn, broccoli, red pepper, carrot, onions and remaining 3/4 cup broth. Stir in contents of reserved seasoning packets. Cook and stir until vegetables are crisp-tender, 4-6 minutes., Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add reserved beef and noodles to skillet; heat through. Top with peanuts.
Nutrition Facts : Calories 601 calories, FatContent 28g fat (8g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 2086mg sodium, CarbohydrateContent 47g carbohydrate (7g sugars, FiberContent 8g fiber), ProteinContent 40g protein.
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