Green Spaghetti Squash (Cooked as a Summer Squash)
Tender young spaghetti squash cooked like summer squash and finished with butter, salt, and freshly ground pepper.
Servings: 4 servings
Ingredients
- 2 young spaghetti squash choose small/young squash with skin that can be pierced with a fingernail
- 4 tablespoons butter to flavor the cooked squash
- salt for the cooking water and to season the finished squash, to taste
- fresh-ground black pepper to taste
Instructions
- Wash the outside of the squash thoroughly since the skin will be eaten.
- Trim off the stem and blossom ends, then cut each squash into pieces about 2 inches square.
- Bring a large pot of water to a boil, add a pinch of salt, then add the squash pieces and reduce heat to medium-low to maintain a gentle simmer.
- Simmer until the squash is tender and easily pierced with a fork, about 10–15 minutes; avoid overcooking or it will become mushy.
- Drain the cooked squash in a colander and let it drain well for at least 5 minutes to remove excess moisture.
- Coarsely mash the drained squash, including the skin, with a potato masher and let it drain another 2–3 minutes.
- Transfer the squash to a serving bowl, stir in the butter to melt, and season with salt and freshly ground black pepper to taste; serve hot.
Equipment
- Large Pot
- Colander
- Cutting Board
- Knife
- Potato Masher
- Serving Bowl
Notes
- Choose squash with skin soft enough to pierce with a fingernail.
- Do not overcook or the squash will become mushy.
- Drain well to remove excess moisture before mashing.
- Use butter to taste for flavor.