It is the fastest/easiest to do, requires the fewest cuts (just one!), and yields long noodles that aren't too mushy or too dry. Our preferred method for cutting and cooking spaghetti squash is to cut it in half crosswise. Perhaps using a bit more oil would help compensate, or it could be fine if you're going to end up mixing in other wet ingredients. While we would prefer this over too wet/mushy, we felt that too much moisture got cooked off. We think this is because because method 1 and 2 are both cooked cut side down, which helps generate steam inside the squash to help cook it.
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