How to Cook Spaghetti Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
75 kcal
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Course
Others
How to Cook Spaghetti Squash
Description
How to Cook Spaghetti Squash guides through slicing the squash lengthwise or widthwise after trimming the stem and base, then removing seeds with a spoon. Two cooking methods are offered: microwaving the squash cut side down over water until tender, or boiling whole squash in salted water until soft. After cooking, a fork is used to pull apart the flesh into noodle-like strands.
The result is a mild, tender vegetable suitable as a low-carb pasta alternative or side dish. Olive oil and salt are suggested as simple seasonings to highlight the squash's natural flavor without overpowering it.
The recipe includes a storage tip to keep cooked squash in an airtight container refrigerated for up to five days, supporting planning and timely use.
Ingredients
- 1 spaghetti squash
- olive oil to taste
- salt to taste
Instructions
Cut the Spaghetti Squash
- Use a large sharp knife to cut off the stem and bottom edges of the spaghetti squash.
- To cut lengthwise: Place the spaghetti squash on a cutting board with the wide cut side down. Slice the spaghetti squash in half lengthwise from the top to the bottom.
- To cut widthwise: Place the spaghetti squash on a cutting board and slice 1-2 inch rings all the way across the spaghetti squash, keeping the rings as even as possible.
- Use a spoon to scrape out the seeds and discard.
- Cook the Spaghetti Squash
Microwave Instructions
- In a microwave safe dish that will hold the squash (you may need to do one at a time), place about a ½ inch of water followed by the squash, cut side down.
- Cover and cook until very tender, about 10 minutes. Pull the squash strands apart with a fork. Serve with olive oil and salt.
Stovetop Instructions
- Place the squash in a pot large enough to hold it, cover with water, add about two tablespoons of salt and bring to a boil.
- Reduce heat to a simmer, cook for 15-18 minutes, strain and let drain well and steam out before removing the squash from the rind. Serve with olive oil and salt.
Oven Instructions for Squash Boats
- Preheat oven to 400°F with a baking pan inside.
- Carefully remove the pan from the oven. Brush the olive oil on the squash and sprinkle with salt. Place the squash cut side down on the pan.
- Roast in the oven until tender, about 35-45 minutes. Carefully press the skin of the squash to test for doneness.
- Let stand until able to handle, about 10 minutes. Then flip the squash over and shred the inside with two forks.
Oven Instructions for Squash Rings
- Preheat oven to 400°F with a baking pan inside.
- Carefully place the squash rings on the baking pan with space between each. Brush the tops of squash with olive oil and sprinkle salt.
- Roast in the oven until tender, about 30-40 minutes. Pull the squash strands apart with a fork.
Notes
- Store cooked spaghetti squash in an airtight container in the fridge for up to five days for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 41mg | 2% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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