Bacon, Spaghetti Squash Fritters Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

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.

Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two. Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it's soft enough to cut.

Spaghetti squash “noodles” can be a little watery, or have a slight crunch to them depending on the squash. This slightly crunchy texture is what makes them stand out from regular pasta to me. I like the texture, but it can be a surprise if you're expecting regular spaghetti noodles.

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.

First, squash in general has a high water content. If you don't pat the squash dry prior to frying, that extra moisture can contribute to a less desirable texture. Second, if the oil isn't hot enough to make the squash crispy on the outside and cook it in a short amount of time, it can become soggy as well.

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.)

Tips for how to easily cut it

Spaghetti squash is very firm, so cutting it isn't always easy. Here are our tips for how to safely and more easily cut it: Make sure your cutting board is sturdy and not sliding around (we like to lay a flat kitchen towel between the counter and cutting board to give it more grip!)

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.

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

Undercooking spaghetti squash is just as common as overcooking it. If it's undercooked, the texture will be too al dente, and the strands will stick to the flesh of the squash. One way to avoid undercooking is to score the outside skin so the heat evenly distributes throughout the squash.

Can dogs eat spaghetti squash? ›

Dogs can eat spaghetti squash in moderation. The vitamins in spaghetti squash support your dog's immune system, and the fiber can contribute to a healthy gut. However, the rind can be a choking hazard, and the seeds can lead to digestive system issues.

Colon Health

Because of the appearance of spaghetti squash, you might assume that it is rich in fiber. It has over 2 grams per serving, which is more than regular pasta but not as much as many other vegetables. Fiber in the diet contributes to colon health by increasing the regularity of bowel movements.

Trying to cook a whole, intact spaghetti squash might not work in your favor. It'll take too long to cook. The exterior will overcook before it's cooked through, and you'll want to remove the seeds first anyhow. So, cut it in half, scoop out the seeds and set each half onto a baking sheet cut sides down.

How long does spaghetti squash last? Cooked spaghetti squash should be stored in an airtight container in the refrigerator. When stored correctly, it is good for 5-7 days.

Before cooking sprinkle salt on the cut sides and let sit for 15 minutes. You will be surprised how much water comes out. Pat dry and then bake! Makes a huge difference!

The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet. If you can keep the storage area between 55 and 60 degrees Fahrenheit (13 and 16 degrees Celsius), then it may last as long as 3 months without going bad.

The most common reason that zucchini or squash get soggy is that it's been cooked for too long. As soon as it's heated through and slightly tender, remove it from the heat to prevent further cooking. Serve right away. Food continues to cook after it's removed from heat due to the radiating heat inside.

Whole raw spaghetti squash can be stored for up to two months in a cool (55 to 60 degrees Fahrenheit), dry location such as the pantry. Whole raw spaghetti squash also keeps well in the refrigerator although it spoils more quickly than in a cool, dry place mentioned above.