Bacon, Spaghetti Squash Fritters Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

I have found that spaghetti squash will be mushy on the outside and more firm on the inside if they are cooked at too high of a temperature. I always slice it in half lengthwise, rub the cut sides with olive oil, season it with salt and pepper, then roast it in the oven at 400F.

Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch. It will still feel hard when it's cooked.

You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy.

Recipe Tip

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. Option 2: Microwave the squash.

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.

When it hasn't been cooked long enough, the flesh won't release like noodles, causing them to be crunchy and unpleasant. To check the doneness of spaghetti squash, pierce the squash with a fork. If the flesh flakes off like spaghetti noodles, give it a taste to make sure the texture is soft and isn't overly crunchy.

Once you harvest spaghetti squash, if you want to store it for any length of time, you need to cure it. To cure spaghetti squash, simply let it sit in a sunny spot for 10 days.

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.

Does the spaghetti squash have any downsides? According to Czerwony, the only real downside of the spaghetti squash is if you have an allergy. “Unless you have an allergy, it's high in fiber and essential vitamins while being low in calories and carbs,” she says.

"You can eat raw squash, however, the taste may not be to everyone's liking," Tiner notes. "Squash contains a toxin known as Cucurbitacin E, which can give the squash a bitter taste. If too much of the toxin is consumed it can cause illness.

Can cooked spaghetti squash be saved? ›

Once your squash is cooked, you can store it for future use (making this perfect for meal prep!). Allow it to cool completely before placing in an air tight container and placing it in your fridge for up to 5 days. Freezing cooked spaghetti squash is not recommended, as I have found thawed squash strands to be mushy.

Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet.

Far, far, far and away the most common are watering issues. If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.