Spaghetti Squash Recipe

I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.

Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.

Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.

A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.

Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.

That’s it! Season it with more salt and pepper and serve it as a simple veggie side. Or incorporate it into your favorite spaghetti squash recipes. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.

How to Cook Spaghetti Squash

This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.

Prep: 5min

Total: 40min

Yield: 2 to 4

Ingredients:

• 1 spaghetti squash
• extra-virgin olive oil
• sea salt and freshly ground black pepper

Instruction:

1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

HOW TO COOK SPAGHETTI SQUASH | easy roasted spaghetti squash recipe

FAQ

What is the best way to eat spaghetti squash?

1. Bolognese. Top the strands with any meat sauce or with tomato sauce and meatballs.
2. Pad Thai. Instead of noodles, stir-fry the squash in any pad Thai recipe.
3. Kugel. Add the squash to kugel in place of the noodles.
4. Squash and cheese. …
5. Fried squash. …
6. Salad. …
7. Frittata. …
8. Toasts.

What goes well with spaghetti squash?

• 1 – Garlic Butter Shrimps.
• 2 – Steak Chili.
• 3 – Stuffed Portobello Mushrooms.
• 4 – Vegetable Stew with Dumplings.
• 5 – Broccoli Cheddar Soup.
• 6 – Meatballs and Gravy.
• 7 – Tofu Stir Fry.
• 8 – Chicken Tikka Masala.

Is spaghetti squash good for diabetics?

Is spaghetti squash a low Fodmap food?