Bacon-Parmesan Spaghetti Squash Recipe (2024)

FAQs

Why is my spaghetti squash mushy and not stringy? ›

Try roasting the squash cut side down at a lower temperature for a little longer. 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.

You need to cut your spaghetti squash in half before cooking it. Don't let spaghetti squash's hard shell scare you! I've got the trick for cutting spaghetti squash safely (watch our video to see me do it).

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 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.

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.

1. Poke holes into the outside of the gourd. Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave.

Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.

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.

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.

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.

Why is spaghetti squash so filling? ›

Spaghetti squash abounds with nutritional benefits. It's low in calories and packed with satiating fiber. Keep reading to learn some ways spaghetti squash can improve your overall health.

For squash fruit to develop fully, bees and other pollinators must transport pollen from the male flowers to the female flowers. If the female flowers aren't pollinated properly, the fruit will begin to grow and then suddenly shrivel up and die. Bees and other pollinators are less active in rainy weather.

Don't Overcook!

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. (Cooking a smaller squash? Be sure to check it a little earlier.)

Mistake #6: It's mushy

If overcooked while sauteing, the squash will disintegrate while baking, which is why you want to cook the squash until just tender.

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.

Blossom end rot, a physiological disorder not a disease, usually occurs due to one or both of the following two factors. Plants are either allowed to dry out too long between waterings, or plants affected are lacking a sufficient amount of calcium needed to build a stable structure. Uneven watering.