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How To Cook Spaghetti Squash

Bake It -- Pierce the whole shell several times with a large fork
or skewer and place in baking dish. Cook squash in preheated 375F
oven approximately 1 hour or until flesh is tender.

Boil It -- Heat a pot of water large enough to hold the whole
squash. When the water is boiling, drop in the squash and cook
for 20 to 30 minutes, depending on its size. When a fork goes easily
into the flesh, the squash is done.

Microwave It -- Cut squash in half lengthwise; remove seeds. Place
squash cut sides up in a microwave dish with 1/4 cup water. Cover
with plastic wrap and cook on high for 10 to 12 minutes, depending
on size of squash. Add more cooking time if necessary. Let stand
covered, for 5 minutes. With fork "comb" out the strands.

Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless
you have an extra large slow cooker) so that it will fit. Add 2
cups of water to slow cooker. Pierce the whole shell several times
with a large fork or skewer, add to Crock Pot, cover and cook on
low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it
will be easier to handle, before cutting in half (if it wasn't
already) and removing the seeds. Pull a fork lengthwise through
the flesh to separate it into long strands.


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