All questions

What's the best way to roast a spaghetti squash? If I cut in half and roast cut-side down, it seems too watery. If I roast cut-side up, it seems tough. Any suggestions?

asked by FrozenFoodie about 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 29882 views
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 8 years ago

I have roasted cut side up with some broth in the hole, and basted now and again, that works pretty well!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 8 years ago

Yes, cut side up. I first brush it with some butter and then add grated parmigiano before shoving it in the oven.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 8 years ago

It depends, really, on how you are using it. If you want heavier caramelization but more moisture, roast it on a good, heavy dark baking sheet, cut side down. (I leave the seeds and fibers around them in, by the way, when roasting skin side down.) If moisture is an issue in your recipe or intended use, roast it skin side up. ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
AlainB
added about 8 years ago

I cut it and brush with olive oil, roast side up, and I've never had an issue where it gets tough. I cook it at 400 for about 45 mins, or until tender.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52