It’s very easy for spaghetti squash to become soggy if it’s not handled properly. You can also cook it in a pressure cooker, but roasting really brings out the sweetness and eliminates a lot of the moisture that can contribute to mushy squash.
Also, some home cooks swear by salting their squashes and letting them sit for 15 to 20 minutes before roasting them, in order to draw some of the moisture out.
You may also be tempted to drizzle olive oil over the top of this veggie once you get comfortable with it, but depending on how moist the squash is to begin with, adding oil can contribute to sogginess. The goal with spaghetti squash is to remove as much moisture as possible while it roasts, in order to achieve the best consistency and texture.
Spaghetti Squash with Tomatoes and Olives
This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It’s easy and so tasty! I like to use my own canned tomatoes for the best flavor.
Ingredients
- 1 medium spaghetti squash, halved, seeds removed
- 1/4 cup sliced green olives with pimientos, drained
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh basil
Directions
- Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.
- Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.
Test Kitchen tips
- If you like cheesy goodness, top the squash mixture with cheese during the last 15 minutes of cooking, giving it time to get melty.
- Adding the tomato mixture after cooking the squash allows you to discard any condensed liquid from the slow cooker before combining all the ingredients.
Nutrition Facts
3/4 cup: 92 calories, 3g fat (1g saturated fat), 6mg cholesterol, 296mg sodium, 15g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic exchanges: 1 starch, 1/2 fat.
Spaghetti Squash with Meat Sauce
When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say “Wow!” It’s fun to separate the noodle-like strands from the squash shell, but eating it is the best part!
Ingredients
- 1 medium spaghetti squash (about 8 inches long)/ 1 cup water / 1 pound lean ground beef (90% lean) / 1 large onion, chopped
- 1 medium green pepper, chopped / 1 teaspoon garlic powder
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon chili powder
- 1 can (28 ounces) tomato puree
- 1 cup grated Parmesan cheese, divided