Hi, I’m Chris Tavano for Tundra Restaurant
Supply. In today’s episode I’m going to show you how to properly cut your seasonal squash. Here, we have spaghetti squash. This one is
quiet beautiful, the color. Again, it’s also a gourd so it’s a little bit tough and a little
bit tricky especially because of its size. There’s no right or wrong way to do this so
I’m going to show you my favorite and also throw out some other ideas of what you can
do. Ideally if you want to use this as a noodle
substitute, you’ll want to cut it length-wise so that way you get as many grainy stands
as you can. As opposed if you cut it horizontal-wise like this, you’re so called “noodles” might
not be very long. From there I’ll start with the stem side.
Again your serrated knife is always going to help with these gourds to at least to start
your cuts. I’m just cutting off the bottom to create a flat base, so it stands nice and
level. Again you can go right from here and saw right through it. And then get your point
in and keep your hand away from it and push through to get that leverage. But I like to do this as far as getting leverage.
Once I cut off the bottom, go ahead and start with your serrated, and from there, pretty
easy. So once you have your spaghetti squash cut
in half, go ahead and grab a spoon and we’re just going to go ahead and scoop out the guts. As I scoop out the guts, I like to scrape in towards the flesh just a little bit as
you can see, so that way it’s just easier to clean the entirety of all those guts, hopefully
in one pass. Great. And once you have them there, you can go ahead
and score it when it’s raw, with a fork. Just be careful not to break it. Or you can go
ahead and roast it with a little butter, salt and pepper at 400 degrees for 30 minutes.
So once it comes out of the oven, go ahead and score it again with a fork, and that’s
when you’re going to be scooping out all of the grainy, fibrous strands of the spaghetti
squash. So that’s today’s episode, and I’m Chris Tavano
for Tundra Restaurant Supply. Be sure to comment below if you like what you saw. And don’t
forget to subscribe. See you next time.