How to Cook Spaghetti Squash
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
2 to 4
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Course
Side Dish
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Cuisine
Vegetarian, Vegan, gluten-free
How to Cook Spaghetti Squash
Description
How to Cook Spaghetti Squash involves slicing the raw squash lengthwise and removing the seeds and fibrous parts. Drizzling the inner flesh with extra-virgin olive oil and seasoning with salt and freshly ground black pepper enhances its natural flavor and prevents dryness during roasting. Placing the squash cut-side down on a baking sheet helps soften the flesh evenly.
The oven is preheated to 400°F and the squash is roasted for about 30 to 40 minutes, depending on its size. It is done when the skin shows light browning and the flesh is tender enough to be pierced with a fork but still has some firmness. After roasting, flipping the squash cut side up and letting it cool slightly makes it easier to handle without burning.
The flesh is then scraped with a fork along the ridges, separating the strands that resemble spaghetti which can be served as a low-carb pasta alternative or side dish. Roasted spaghetti squash offers a mild, slightly sweet flavor with a pleasing texture that can be paired with sauces or spices.
Ingredients
- 1 spaghetti squash
- extra-virgin olive oil
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- 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.
- 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 little 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.
- 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.
User Reviews
Overall Rating
5
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