The document provides instructions for cooking spaghetti squash in three different methods: in a slow cooker, in the oven, and in the microwave. It takes 5-8 hours to cook in a slow cooker, 45 minutes to 1 hour and 15 minutes to cook in the oven at 375°F, and 10-12 minutes to cook in the microwave. A recipe for baked spaghetti squash is also included, which involves roasting the squash, removing the seeds and flesh, mixing it with ricotta cheese and seasonings, and topping it with pine nuts.

1. HOW TO COOK
SPAGHETTI SQUASH
From the kitchen of your personal chef
Rebecca Lopez

2. • 92% of Spaghetti Squash is water
• High in Vitamins B & C
• Potassium, phosphorus, calcium, magnesium
• Moderately high amount of sodium
• 42 calories in a cup

3. In a slow
cooker
Use a sharp knife
to stab several
times to make
holes
Add 2 cups of
water.
Cook for 5-8
hours depending
on how tender
you want it to be
Cut lengthwise in
half, scoop out
seeds, remove
flesh from skin.
Serve

4. In the
oven
•Start by microwaving the spaghetti Squash whole for 3 minutes to
soften it.
•Use sharp knife to cut off both ends and scoop out seeds
•Place the halves face down on a baking tray and bake for 45
minutes to 1 hour and 15 minutes at 375°F

5. In the
microwave
• Microwave whole for 3 minutes
• Cut in half, remove seeds
• Sprinkle a little water on it
• Cook for 10-12 minutes

6. • 2 pounds spaghetti squash
• 1 tablespoon olive oil or melted butter
• 6-8 fresh sage leaves
• ¾ cup ricotta or parmesan cheese
• 2 cloves garlic, mashed or grated (optional)
• Salt and freshly ground black pepper
• ½ cup pine nuts, toasted

7. Method:
• Preheat oven to 375°F. Pierce the whole squash in several places with a knife or
fork.
• Place it in a baking dish and bake till flesh is tender, about 1 hour.
• Remove squash from oven and let cool for 5-10 minutes.
• Meanwhile, heat the olive oil in a small pan.
• Quickly fry the sage leaves till crispy but not burnt.
• Crumble sage leaves into a large bowl .
• Combine the ricotta and garlic. Set aside.

8. • Cut the roasted squash in half lengthwise and remove seeds.
• Pull a fork through the flesh to separate and remove the strands from the shell.
• Add to the bowl with the ricotta mixture.
• Combine squash and ricotta mixture and season to taste with salt and pepper.
• Sprinkle with pine nuts before serving.

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