Make sure to remove the stem completely since you won’t be able to cut through it. Curl the fingers on your nondominant hand into your palm so you don’t accidentally cut yourself.
You don’t have to peel the squash if you don’t want to. Try microwaving the squash for 30 seconds to heat up the skin and make it easier to peel.
You don’t have to peel the squash if you don’t want to. Try microwaving the squash for 30 seconds to heat up the skin and make it easier to peel.
Put your cutting board on a level surface so it doesn’t wobble while you’re using it.
If you have trouble cutting through the squash right away, try putting it in the microwave for 30 seconds to 1 minute to make it easier. Be careful since the inside of the squash will be hot. Don’t keep your fingers below the knife blade since the blade could slip and you could cut yourself.
You can throw away or roast the seeds when you’re finished.
Keep your fingers curled on your nondominant hand so you don’t cut yourself. The size of the strips depends on the recipe you’re following. Check it before you start cutting your squash to make sure it’s the right size.
You can cook the squash in strips if you want to.
A squash that’s 1 1⁄2 pounds (0. 68 kg) will give you about 4 ½ cups (0. 92 kg) of cubed squash You can store cut squash in your fridge for up to 4 days. [9] X Research source
Even if your squash doesn’t have a stem, cut a slice off the top so you have a flat surface. Be sure to keep the fingers on your nondominant hand curled so you don’t accidentally cut them.
If the squash does wobble around, put it back on its side and cut another slice off the top to flatten it.
Cut the squash in half lengthwise using a sharp knife. It will expose the seeds and make it easier to peel. Make sure your fingers aren’t in the way of the knife blade so you don’t accidentally cut yourself.
Use a spoon to scoop out the seeds and stringy bits from the center of the squash.
You can remove the skin from the squash with a vegetable peeler if you want, but the skin is edible.
Cutting at an angle helps the edges get crispier when they cook and prevents them from getting soggy. Keep the fingers on your nondominant hand curled to use your knuckles for guiding the knife blade and to reduce the chance of cutting yourself. The thickness of the slices depends on the recipe you’re cooking, but a standard zucchini slice is usually about 1 1⁄2 inches (3. 8 cm) thick.
You can make the squash strips as thick or thin as you want. Be careful not to cut your fingers while you’re holding the stack together.
Curl the fingers on your nondominant hand into your palm as you cut so you’re less likely to hurt yourself.
You can stuff the summer squash with anything you want, including meat, vegetables, or quinoa. Cut the boats into shorter slices if you want to make them smaller.
