Bacon, Spaghetti Squash Fritters Recipe (2024)

FAQs

What makes spaghetti squash stringy? ›

Inside the squash, there are fibrous strands that run lengthwise along the fruit. These strands are called phloem fibers and are responsible for transporting nutrients and sugars within the plant. When the squash is cooked, these fibers soften but remain intact, creating the characteristic stringy texture.

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

After cooking, run a fork through the squash to release the strands. Place the squash in a colander and set it over a bowl in the refrigerator. Let the squash sit overnight before packing the strands into freezer-safe bags. Frozen spaghetti squash will retain its best quality in the freezer for about six months.

The trick is to make sure you don't overcook them! Be prudent when it comes to checking on the squash in the oven to make sure it doesn't get too soft. If you're mixing the spaghetti squash noodles into a hot sauce, or adding it to ingredients on the stovetop, it's best to be slightly undercooked than overcooked.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

Quick facts. The squash vine borer is a common clearwing moth whose larvae feed inside the vines and crowns of summer squash, winter squash, and pumpkins. It is active from mid-June through July. In-home gardens and small farms, entire crops may be lost in a year of high borer populations.

Powdery mildew is a fungal disease caused by various species of the Erysiphales family. It mostly shows up as a white or gray coating on the surface of the plant's leaves, but it can sometimes spread to the stems and even fruit. It thrives in warm and humid conditions.

If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half. Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two.

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

Dogs can eat spaghetti squash in moderation. The vitamins in spaghetti squash support your dog's immune system, and the fiber can contribute to a healthy gut. However, the rind can be a choking hazard, and the seeds can lead to digestive system issues.

Why can't I cut through spaghetti squash? ›

Spaghetti squash can be tough to cut raw. The outside is hard and the raw flesh can be a bit of a challenge to work through. To safely cut into a squash (spaghetti or another kind), you need to make sure you have a nice sharp knife and a flat, stable work surface to cut on.

Refrigeration is ideal for warmer times of the year. Spaghetti squash will keep in the refrigerator for one to two weeks. Spaghetti squash without any blemishes will keep closer to two weeks. Make sure you use your squash before any of the blemishes start to soften.

Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture. Blanching works best if you heat 1 gallon of water to boiling in a large pot fitted with a wire basket or colander.

The ideal temperature is 50 to 55 degrees, though I had good luck storing winter squash in an unfinished basem*nt where the temps were often in the low 60s. They also like it dark. Store squash off of the floor, preferably in a container with air circulation—a milk crate or wire storage drawer works great.

Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy. It also concentrates the flavors, giving this subtle veg a little more oomph.

The vegetable is prone to turning into mush, but thankfully, there's an easy fix. Summer squashes have a water content of up to 98%, while winter squash tends to be about 81% water. To dry them up, salt the squash prior to cooking.

Whole raw spaghetti squash can be stored for up to two months in a cool (55 to 60 degrees Fahrenheit), dry location such as the pantry. What is this? Whole raw spaghetti squash also keeps well in the refrigerator although it spoils more quickly than in a cool, dry place mentioned above.

If it's too watery, but not overcooked, you can drain it in a colander. I've roasted it in the oven, too… (then you can turn the cut side over on the pan towards the end of baking to drain the liquid that cooks off. If you do not cut before you cook, you can drain it in a colander.