Slice Such Pumpkin Spaghetti for Longer Strands

By now, you’ve probably already made a decision about pumpkin spaghetti, and I’m not here to convince you of this anyway. I never found myself buying it, but I did have an amazingly delicious pumpkin spaghetti dish when I was out last night, so take it however you want.

However, if you are the kind of person to purchase the said squash and cook it at home, I have some information you need: When you get the thing home and are ready to crack it in two, cut it horizontally not vertically, as you see in most photos zucchini – the longest strands of zucchini.

If you look closely at the photo above, you can see that the squash strands run around the hole in concentric circles. When you cut the pumpkin vertically, you cut these circles in half. I suppose short strands are not the end of the world, but if the idea is to bring the experience of eating pasta closer – and let’s be honest, the squash needs any help it can get in this regard – the longer the better. …

After the pumpkin is cut in two, cook it as usual. You can microwave or fry, but I usually use the Instant Pot (six minutes under high pressure followed by manual release). I’ve found that you don’t even need a fork when you cook pumpkin this way; a quick squeeze is all it takes to prevent the noodles from slipping right onto the plate. (I would dry them, though. Wet zucchini strands are unattractive.)


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