How to Cut Spaghetti Squash
This step by step tutorial goes over how to prepare and cut spaghetti squash easily and safely. Learn How to Cut Spaghetti Squash lengthwise, across the middle and into rounds!
Calories: 299kcal
Instructions
- Wash squash and make sure to dry completely. Identify the flattest part and place it on a cutting board.
- Grip one butt end on a bottom and top of squash with a kitchen towel and make sure it's sitting steady and nothing is sliding.
- Insert the tip of sharp chef's knife into the middle of the squash lengthwise and gently push it down towards the cutting surface, a few inches deep. Remove the knife and make another small incision.
- Turn squash around and repeat on the other side, inserting the knife into previously made incision.
- At this point squash should easily crack apart. Separate it into two halves.
- Scoop out the seeds with a large spoon and discard. Now your squash is ready to cook.
Notes
- Microwave trick: If you still have hard time cutting squash because its skin is too thick, make small incisions all around it and microwave on high for 4-6 minutes. After cool until safe to handle and you should be able to cut it easily lengthwise.
- To cut squash across the middle: Hold squash with a towel on one butt end on a steady cutting board. Then grab a sharp paring knife, make a small incision a few inches deep in the middle. Remove the knife and keep inserting it a few inches at a time into previously made cut, rotating the squash. Now it should open easily.
- To cut squash into rounds: Starting at the opposite end that you are holding, insert your knife through the widge about 2 inches from the edge. In one motion, slice down, then lift the knife so the end falls to cutting board.
- Safety first: Make sure you have a sharp knife and flat steady cutting board, nothing is wobbly or slipping. And it's important to have everything dry and not wet. This way you will not hurt yourself.
Nutrition
Calories: 299kcal | Carbohydrates: 67g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 164mg | Fiber: 14g | Sugar: 27g