How To Cook Spaghetti Squash

Hi there, I'm going to show you how to make spaghetti squash, and what I've got in advance is some squash which I've diced up. So, I took the outer skin off, diced it up. I'm just going to add a little honey to it.

You don't need to, but I do think the combination works particularly nicely. Some olive oil, a sprinkle of black pepper, and some salt and over here, I've just got a little bit of fresh thyme and I'm just going to give that all a mix. I think this is a fantastic way of doing any root vegetable and that goes straight into a roasting tin.

So, those can now go in the oven. I normally reckon on about 150 degrees, which is gas mark four. I think any higher than that and you run the risk of burning them.

You know, I always go for, cook things as long as possible and as slowly as possible. So, 35 to 40 minutes, take them out the oven, and then we're going to cook the spaghetti through and put the squash in there. I'm very happy with those squash, cooked to perfection.

I'm just going to set them aside for the moment, and in the meantime, I know the title said spaghetti, but I've got some, I had it knocking around, some homemade tagliatelle, it's the same principle obviously. And for how to make tagliatelle, you can search that one on the title. I'm just going to pop this into a pan of boiling water, and personally, I don't like to salt the water.

I do the salting process at the end. And the way I cook, any sort of pasta or spaghetti is, I just leave it in the water and I keep tasting it until I have the texture and consistency that I want. That's about to come up and spill over the edge, so I'm just going to turn it down.

So we're going to carry on cooking that, and because it's fresh pasta, albeit dry, it will probably take two or three minutes to cook. So when you come back, we'll finish the dish off. I mean, I'm happy with that.

It's cooked nicely. As I said, the best way is an old wives' tale that actually works. You can sling it against the wall and if it sticks, it's done.

I'm happy with that. It's got a nice bit of bite to it. So what I'm going to do, normally I would do this over the sink, though because you're watching I'm going to do it into a bowl.

There we go. Now, the secret I think of making perfect pasta is to leave some of the moisture in there, otherwise the proteins will just stick it together. Give that a good old mix, add a little bit of sea salt, bit of black pepper, little bit of olive oil, there we go.

And now what I'm going to do, is add, let's get, there, that'll do the trick, scrape these out the bottom. I quite like the fact that they've caramelized and stuck to the bottom anyway. I'm only going to put half of those in because we'll finish the dish when we plate these up.

We'll just sprinkle them on as garnish. Give it a good old mix. And underneath here, I have a bowl, and we'll just plate that up.

There we go. Now, as I said, I'm using tagliatelle, but you can use spaghetti. I do find that the dried, bought spaghetti takes a lot longer to cook.

It's more like 8 to 10 minutes. But there you have how to make squash spaghetti. .