Spaghetti squash is a healthy vegetable that can make a delicious alternative to spaghetti when baked. But when cooked, it tends to become watery. Here is how to fix watery spaghetti squash for a delightful meal.
To fix watery spaghetti squash, let it sit as long as possible after roasting before you strain out the seeds, scoop out the seeds and fillings, brush it with butter, season it with salt and pepper, and place it cut side down on a sheet pan and bake at 400°F/200°C for 50-60 minutes or until golden brown. Water will evaporate during the cooking process, leaving you with perfectly cooked spaghetti squash.
If you want to include more foundation vegetables in your diet, spaghetti squash is the perfect addition. It is not only healthy with its high fiber content, but it also contains significant amounts of Vitamin E, Vitamin A, Vitamin C, and minerals, including calcium, magnesium, phosphorous, and potassium.
How to fix watery spaghetti squash
Spaghetti squash is a low-carb replacement alternative to pasta. It’s naturally gluten-free and contains a mere 27 calories per cup. But if you aren’t careful while cooking it, it can turn into watery mush. The fix is straightforward; here are the few steps to be taken:
1. Undercook the squash
You can keep your spaghetti squash from getting watery by either stirring very gently, so you don’t cause any movement in the cooked squash or by undercooking it slightly so that it finishes off cooking in the sauce.
2. Allowing it to sit in a cheesecloth for a while after cooking
After cutting it in half and cooking, allow it to sit in a cheesecloth for a while before draining. This process will eliminate some of the excess water from the inside of the squash.
3. Put the squash strands on a paper towel to drain
After cooking, remove the squash from the oven, then let it sit until it’s cool enough to handle. Cut in half and scoop out the seeds with a spoon; use a fork to scrape out the flesh before placing it in a strainer, letting the strands drain onto a paper towel for about 15 minutes. The paper towel will help absorb excess water that can make spaghetti squash soggy.
4. Salt spaghetti squash lightly and let it draw out moisture
The easiest way to prevent this from happening is to salt the squash, drain it, and then let it sit for 15 minutes for it to draw out the excess moisture. After doing that, all you need to do next is to add sauce and enjoy.
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Tips to prevent watery spaghetti squash
Remove Seeds and Pulp
Remove each squash from the oven/microwave, set them on a plate, and allow it to cool down for 5-10 minutes before handling. Then, using a fork or spoon, remove the seeds and any pulp that may have attached to the skin.
Don’t pour and mix the sauce with the squash when cooking
When cooking spaghetti squash, make sure you don’t mix the sauce with the squash. Pour half of the sauce on one side of the squash and pour the other half on another side. You can mix it all once it’s cooked.
Roast the spaghetti squash
Cut the squash in half lengthwise. Remove and discard the seeds. Place the squash, then cut the side down in a shallow baking pan large enough to hold it. Now add 2/3 cup of water to the pan. Cover tightly with aluminum foil and bake at 350øF for 1 hour or until tender when pierced with a fork. Let it cool for 10 minutes or until cool enough to handle. Scoop out the flesh from the shell using a fork.
How to cook spaghetti squash – The different methods to use
Spaghetti squash is a versatile, easy-to-make vegetable that is a healthy alternative to pasta. Making spaghetti squash can be a little tricky if you’re not familiar with the process, however. Here are methods you can use to cook spaghetti squash.
Baking spaghetti squash
To bake spaghetti squash, cut it in half, scrape out the seeds, and cut off the pulp from the membrane. Place face down in a buttered or oiled heavy baking dish. Bake at 375F for 30 to 45 minutes or until a fork will go into the side quickly. Remove from oven, let cool for 10 minutes. Scrape the spaghetti-like strands from the shell with a fork. The fork should have no trouble going through the flesh of the squash, but not its skin.
Baking a spaghetti squash whole brings out its sweet flavor and creamy texture. The seeds are optional, but they add some texture and nutrition. Once you know how to bake spaghetti squash will be a great addition to your health and nutrition goals.
Frying spaghetti squash
To Fry Spaghetti Squash in the Oven. First, preheat the oven to 450 degrees. Slice in half and proceed to remove the seeds and membranes. Now that you have your spaghetti squash cut in half, you need to take a fork and pull out the strands of “spaghetti.”
Place on a cookie sheet, and allow it to bake for 35-40 minutes until the noodles are crunchy. You can add different seasonings such as minced onion, garlic, and olive oil/ butter. It makes a delicious dish along with ground turkey or chicken.
Steaming spaghetti squash
To steam spaghetti squash, first cut the squash in half lengthwise. If it’s an oval-shaped squash, choose the flattest side to face down when placing it on the cutting board. Use a sharp knife to remove the seeds and strings of pulp, then scoop out the flesh of each half with a spoon.
Next, place each half of the squash into a microwave-safe dish or skillet filled with about 3/4 inch of water. Cover tightly with aluminum foil, and leave it to bake for 25 to 35 minutes at 350 degrees Fahrenheit; remove it and allow it to cool before serving.
A steam spaghetti squash is a good alternative if roasting seems like too much of a hassle. Though the way you eat it will be identical, steam proves to be a healthier cooking process; overall, it does away with added fats.
Boiling spaghetti squash
Rinse with water and pat dry. Soak the spaghetti squash in a pan of hot tap water. It will loosen the tough outer skin. Cut the bottom and top ends of the squash and the stem at the opposite end. Stand the squash upright, then cut it in half lengthwise. Scoop out seeds and loose fibers with a spoon or melon baller. Place each half, cut-side down, in a large pot of boiling water for 30-40 minutes or until a fork can easily pierce flesh.
Kindly remove it from heat, then let it cool slightly before using a fork to shred the flesh into strands.
Cooking spaghetti squash in a microwave
Insert the spaghetti squash into a microwave-safe dish, add one or two tablespoons of water, butter, salt, pepper, and cover with a lid or plastic wrap. While microwaves vary in power, a typical microwave cooks the squash to tender in about 10 minutes.
The equipment you need to carry out this method is a microwave-safe glass bowl, a microwave oven, an oven timer, and aluminum foil to cover the bowl.
Cook spaghetti squash on the stove
To cook spaghetti squash on the stovetop:
- Put the peel on half of the cooked squash and cut off the bottom to stand it up.
- Place 2 cups of water in the frying pan with a steamer basket, cover, bring to a boil, then steam for about 10 minutes or until fork-tender.
- Remove from heat for five minutes before removing the shell.
- Cut them in half by using a large sharp knife.
Spaghetti squash is one of the most versatile vegetables you can have in your kitchen. From making pasta with it to baking it in the desert, spaghetti squash can fill just about any role.
Using Air Fryer
Preheat your Air Fryer to 350-400 degrees before cutting the spaghetti squash in half and cleaning out the seeds. Place inside of air fryer basket and air fry for 30 minutes until tender and cooked through. Take out and cool for 5 minutes or until you can handle them, then turn them over and take a fork to scrape the flesh down to make spaghetti-like strands.
Air frying is a cooking method by putting the food in a basket and circulating hot air around it. The moisture inside the food evaporates, which results in crispy skin, while the inside doesn’t get too cooked. Cooking spaghetti squash in an air fryer can be tricky since its shape and size vary a lot.
Frequently Asked Questions
How do you cut and eat spaghetti squash?
Cut through spaghetti squash’s hard exterior with a sturdy broad knife. To make spaghetti-like strands, draw the cooked squash strands out of the shell with a fork or large spoon. To eat, scrape the flesh away from the skin with a fork or knife.
How do you soften spaghetti squash to cut in half?
One of the most accessible means to do this is to place them in a large bowl, cover them with water, and let them sit in the fridge overnight. Another method is to boil them whole for 30 minutes or so. If you’d like, you can cut an X into the skin on the bottom of the squash before cooking as well.
What makes a good spaghetti squash?
Whether you are cooking the spaghetti squash in the oven, on the stovetop, or in the microwave, selecting a firm squash with few signs of damage is essential. The skin should be smooth and free of cracks or blemishes. The rind should feel hard when gently pressed.
Can you overcook spaghetti squash?
No, you cannot overcook spaghetti squash. Once spaghetti squash is cooked, removing it from the heat source will stop the cooking process. The flesh of the spaghetti squash does not continue to cook once it has been removed from the heat source.
Can I cook spaghetti squash ahead of time?
Spaghetti Squash can be cooked ahead of time and refrigerated for 3-5 days. Be sure to coat it with heavy-duty aluminum foil so no water leaks in. Before heating for serving, bring the squash to room temperature. Cut in half to scrape the seeds with a spoon. Do not use the shell for serving very hot food or liquids.
Our tips on how to fix watery spaghetti squash will help you make the most of this versatile vegetable. Also, the various methods and means of cooking spaghetti squash will not only prevent it from getting watery but deliver a delicious meal for yourself and your household.
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt
- freshly ground black pepper
- Preheat the oven to 400°F.
- Scoop out the seeds and ribbing after cutting the spaghetti squash in half lengthwise. Sprinkle salt and pepper on the squash’s interior after drizzling it with olive oil.
- Put the spaghetti squash on the baking sheet with the cut side up and pierce few holes with a fork. Roast for 30 to 40 minutes, or until fork-tender but still a little bit firm, with a light outside browning. Depending on how big your squash is, the time may change. The timing can, in my experience, differ from squash to squash.
- The squash should now be cut side up after being taken out of the oven. When the squash is cool enough to handle, use a fork to scrape and fluff the strands off the sides.