Bacon-Parmesan Spaghetti Squash Recipe (2024)

FAQs

Why is my spaghetti squash mushy and not stringy? ›

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.

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.

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

Roast it. That's it, that's all you need to know, ha! Truly, roasting spaghetti squash not only draws out the moisture from the squash but also caramelizes it for the very best flavor.

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 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.

Best Knife To Cut Spaghetti Squash

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.

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!).

Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy.

Since moisture is key when growing spaghetti squash, Enfield recommends providing them with an inch or two of water every week. "Whether from rain or watering, the soil should be kept consistently moist throughout the growing season," she says.

Is there a trick to cutting spaghetti squash? ›

My recommend method is to cut a spaghetti squash across the middle. This way, you have a good amount of squash to hold stable while cutting and less to cut through! Plus, this will give you long, lovely strands once the squash is cooked!

If there are green spots on the squash make sure you turn those towards the sun. You may also want to rotate the squash on a regular basis as it ripens.

Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch. It will still feel hard when it's cooked.

Not Using the Right Cooking Technique

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

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.

If you use a pot that's not large enough, the water temperature will begin to drop. This will result in clumpy, mushy pasta. Additionally, this will create a higher starch-to-water ratio, which causes the pasta to stick together. In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot!