Spaghetti Squash - Carmelized (Baked)
Source of Recipe
Level 1 ~ Veggie
I've tried microwaving it, boiling it, steaming it - you name it! This is our favorite tasting recipe. You can bake an extra one, it freezes great.
List of Ingredients
1 spaghetti squash
*Can also use Orangetti or Stripetti (seasonal). I emailed Suzanne's site and was told these are both level 1, just like the Spaghetti Squash (they're kissing cousins of the spaghetti squash, with deeper colored meat - very pretty!)
I apologize for not writing down where I found this recipe! If anyone knows the author, please leave a comment in the guest book and I'll include the information!
This is the author's post:
Bake it in your oven @ 400 degrees for at least 1 & 1/2 hours and up to 2 hours. You want it to actually "bleed" and that only happens when you cook it for a while.
The label (and most recipes) will say to cook it for half an hour or so or even to microwave it. Trust me, you do not want to do this. You want to dry the squash out as much as possible, the less water it has the sweeter it is. It's like drinking 8 ounces of soda or 8 ounces of soda with 4 ounces of water. Yeah, you're drinking the same amount of soda, but the one without the water will be sweeter.
Basically you want to take the squash out right before the bottom starts to burn. You want the squash to caramelize. The squash will be much more satisfying as well when it's not all watery, particularly when eaten cold.
*Deb's notes: I take my big meat fork and poke several holes along the top of the squash. I then set it in something like a pie pan (anything - doesn't matter) that I've lined with a piece of foil to make clean up a lot easier as this may very well 'ooze'.
Depending on the size, I'll bake this up to 2 hours until a fork inserts very easily. I like my squash very soft - not "crunchy".
Then I'll remove it from the oven and let it cool. Cut in half, remove seeds - being careful to get only the seeds and not the meat. Then I'll scoop out all the meat and use in my recipe.