Spaghetti squash is a fantastic grain-free noodle that’s super easy to cook. I love sloshing some Paleo sloppy joes on top of spaghetti squash.
What is Spaghetti Squash
According to Wikipedia, “spaghetti squash (Cucurbita pepo var. fastigata) (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash.”
There are seeds in the middle (which you can roast to eat as a nice Paleo snack) and the “meat” of the squash is hard when raw (like all other squash), but falls apart into spaghetti-like strands.
Methods of Cooking Spaghetti Squash
There are several methods of cooking spaghetti, including baking, boiling, steaming, and the one I think is easiest and fastest, microwaving.
How To Microwave Spaghetti Squash
Slice off a thin slice from each end, and then cut open the spaghetti squash lengthwise.
Remove the seeds from the inside of the spaghetti squash (wash the seeds, remove strands, and place clean seeds on baking tray to bake as a snack).
Using your hands, slather some coconut oil (or olive oil, bacon fat, tallow, lard, duck fat) throughout the inside of the squash.
Place in microwaveable tray, cover with a paper towel (to prevent any splattering so you don’t have to clean your microwave) and microwave for 5 minutes on high. Check how tender the squash is after 5 minutes and microwave for 1-2 extra minutes if not soft to the touch. I microwaved each half for 7 minutes.
Cool for 5 minutes and use a fork to take off the “spaghetti” strands.