This squash acts like noodles—here's how to use it.
. The squash was at the same time nothing like noodles—softer, sweeter, shorter on a per-strand basis—and everything like noodles: satisfying, cozy, rife for complementary saucing.
Accordingly, I've since learned it makes an excellent standalone dish, too. It's perfect tossed with olive oil, nutty Parm, and spicy breadcrumbs, or simply buttered and salted. But actually making it at home proved to be a bit intimidating, at least initially. After some trial and error, here's my go-to method:Turn your oven to 400°F, to preheat. Prep a sheet pan by lining it with parchment paper. Meanwhile, back on the counter, slice your squash in two lengthwise.
"[And] for a microwave, cut the squash in half, scoop out the seeds, place face down in a buttered microwavable dish, add water to cover the bottom of the dish in a thin layer, and microwave on high until soft, 15 to 20 minutes."
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