Of all the recipes that I looked at on TH-cam this is definitely the best. Her temperature (other videos don’t even tell your temperature for the oven ) that she said not to use foil and use parchment paper ( key to serving )the way to take the spaghetti squash out of the shell ( the direction of the airport to release the “spaghetti )so important and it turned out delicious Thank you so much.
Thank you you did great job explaining how to cook the spaghetti squash, I feel confident i will do good job with cooking mine. It been 10 years since I cooked it.
Great information. I'm cooking mine a bit differently but your ideas have helped me understand this fruit better, and figure out how I want to prepare it in my kitchen.
This was very helpful! But I had a question.. Do you know if it's alright to cook a spaghetti squash that's been stored in the fridge for a couple of days? I've never cooked one cold, they've always been room temp.
Just to be clear, aluminum foil is 98.5% aluminum with the remaining comprised of iron and silicon. There are no heavy metals in aluminum foil. While iron arsenic is a heavy metal, just iron is not.
It's funny how some people REALLY try way too hard to 'show their teeth' like a dog and end-up looking weird / creepy. This lady is pretty otherwise but the weirdly exaggerated smile creeps me out.
Forgive me but if you want UK and other Europeans to be interested in your channel then you need to put oven temperatures into Celsius as well, and consider using grams or even pounds / oz rather than cups which again, are not used here. Of course if you don't want followers this side of the pond then please ignore my comment and forgive me. Best wishes
@@tinawhitworth724 SHE is the one who claims that she is giving the "BEST" way to get long strands. But the strands go all the way around the squash (which is pretty obvious if you pay attention), so if you cut it lengthwise it is like breaking your spaghetti in half before throwing it in the water. But I cannot criticize her for misleading people with bad advice because...
How do you cook your spaghetti squash?
Of all the recipes that I looked at on TH-cam this is definitely the best. Her temperature (other videos don’t even tell your temperature for the oven ) that she said not to use foil and use parchment paper ( key to serving )the way to take the spaghetti squash out of the shell ( the direction of the airport to release the “spaghetti )so important and it turned out delicious Thank you so much.
Great job, this is the best video I've seen for cooking spaghetti squash. I love your level of detail.
Thanks so much - glad you found it helpful, Peter!
Thank you! Your instructions were spot on
Good instruction. Let me go give it a try now...
Yay! Can't wait to hear how it goes :)
Thank you you did great job explaining how to cook the spaghetti squash, I feel confident i will do good job with cooking mine. It been 10 years since I cooked it.
Always use a wet/damp washcloth or towel under your cutting board. This keeps it from moving around
This works great! My go to Spaghetti Squash recipe
Great information. I'm cooking mine a bit differently but your ideas have helped me understand this fruit better, and figure out how I want to prepare it in my kitchen.
I'm going to try this dish 🎉
This was very helpful! But I had a question.. Do you know if it's alright to cook a spaghetti squash that's been stored in the fridge for a couple of days? I've never cooked one cold, they've always been room temp.
Just to be clear, aluminum foil is 98.5% aluminum with the remaining comprised of iron and silicon. There are no heavy metals in aluminum foil. While iron arsenic is a heavy metal, just iron is not.
Thank you, I'm sick of the "I flunked chemistry" brigade and their superstitions, too.
@@thereviewer2939 lol. I hear ya!
Well I just did this (before watching this vid) and at 400 but maybe cooked too long, it's mushy and I want firm stringy will try again.
Thank you.
Here's a tip: Use a grapefruit spoon to get out the seeds. Works great!
Thank you!!
You’re very welcome!
Or just roast the entire thing without cutting which works fine for me.
How do you cook it? On what temp and how long? Do you poke holes like a potato or just stick the squash in the oven?
Looks good except for putting it in microwave
cooking on aluminum foil does not transfer heavy metals to your food , this is a myth, its no different than using a metal pan to cook with...
when she bought herself the squash 😂😂😂😂
What I did is assist my knife with a hammer. That is what helped me get through the hard skin/ shell. Your welcome.
Hi 👋🏽
what is the WRONG way? this is EVERY way that I have seen it done..........
Next, the right way to pour a glass of water.
If cut the squash horizontally, the strands are longer. Just saying.
you have a twin? lol
Your awesome but too much details. We are cooks not stupid. Love you😇
This video is for the less skilled :D
It's funny how some people REALLY try way too hard to 'show their teeth' like a dog and end-up looking weird / creepy. This lady is pretty otherwise but the weirdly exaggerated smile creeps me out.
Just microwave
Forgive me but if you want UK and other Europeans to be interested in your channel then you need to put oven temperatures into Celsius as well, and consider using grams or even pounds / oz rather than cups which again, are not used here. Of course if you don't want followers this side of the pond then please ignore my comment and forgive me. Best wishes
You're Pretty.
Awful advice. If you want long strands, why on earth would you cut it lengthwise??? Wrong, wrong , wrong
I mean you still get the spaghetti like strands… so going out of your way to criticize someone is wrong 😅
@@tinawhitworth724 SHE is the one who claims that she is giving the "BEST" way to get long strands. But the strands go all the way around the squash (which is pretty obvious if you pay attention), so if you cut it lengthwise it is like breaking your spaghetti in half before throwing it in the water.
But I cannot criticize her for misleading people with bad advice because...
Too much talking
She talks to much