Bacon, Spaghetti Squash Fritters Recipe (2024)

FAQs

How do you get the crunch out of spaghetti squash? ›

Give the slices a touch of salt, but not too much! Adding too much salt can cause the squash to get too watery as it cooks. And then you'll be left with mushy strands. You're only seasoning to cook the squash here, and you can add more salt once it has cooked to actually season it to your taste.

The stringy texture of spaghetti squash is due to its unique composition and structure. 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.

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.

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.

This common fungal disease most often attacks the cucurbit family and beans. It is most often found in mid to late summer and unlike most fungi it doesn't need a lot of moisture.

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.

You sure can, and you may even reap some extra benefits by doing so. “Freezing spaghetti squash and many other kinds of produce when they are at their peak freshness not only locks in its nutrients,” says Warwick, “but also offers the ability to meal prep in season for out-of-season flavor.”

First things first, you need a sharp knife. A chef's knife at least 8 inches long should do the trick. A larger knife allows you to cut through the entire squash at once. You can also use a small pairing knife, but those can get stuck easily and are tricky to dislodge.

Why can't i cut into my 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.

Pasta that is soft and mushy is usually overcooked, while if it's crunchy and hard, this is a good indication that you haven't cooked it for long enough. Pasta cooked perfectly tends to be tender on the inside and a bit firm on the outside.

Harden off the squash for about seven to fourteen days by letting them sit in the field if conditions are favorable. You can also lift the fruit off the ground and place in single layers in a dry, well-ventilated spot. Ideally, hardening off conditions boast temperatures of 80°to 85°F with 80 to 85% relative humidity.

Once your squash has put on growth, gently weave the shoots onto and into the trellis. Soft plant ties and string can help steer wayward stems in the right direction. Most squashes will then produce tendrils that will grip their supports like a mountaineer pulling himself skywards towards the peak.

Roast it. That's it, that's all you need to know, ha! Truly, roasting spaghetti squash not only draws out the moisture from the squash but also caramelizes it for the very best flavor.