How to Cook Spaghetti Squash (VIDEO)
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5
How to Cook Spaghetti Squash (VIDEO)
Description
The recipe for How to Cook Spaghetti Squash describes roasting the squash cut lengthwise after removing the seeds. Coating the flesh with olive oil and seasoning ensures gentle roasting that softens the interior without drying it out. Baking cut-side down on a parchment-lined sheet helps steam the flesh evenly until fork tender. Once cooked and cool enough to handle, the flesh is scraped with a fork to create long strands that resemble spaghetti or noodles.
This preparation yields a low-moisture vegetable base that can be served simply as a side dish, drizzled with extra virgin olive oil and seasoned with salt and pepper to taste. The texture is tender but maintains some bite, offering a versatile alternative to pasta.
The recipe includes a baking time chart based on squash size, which helps ensure the squash is cooked properly without over or under-roasting. Using a towel to stabilize the squash during cutting improves safety, and brushing with oil before roasting adds flavor and helps caramelize the edges slightly.
Ingredients
- 1 spaghetti squash (1.5 to 3 lbs)
- 1 Tbsp extra virgin olive oil divided, plus more to serve
- 1/2 tsp salt divided, or added to taste, sea salt
- 1/2 tsp black pepper divided, added to taste
Instructions
- Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper. Rinse and dry your spaghetti squash and carefully cut it in half lengthwise. The skin is tough so cut carefully and take your time. (Note: placing the squash over a towel will help prevent rolling.
- Use a spoon to scrape out and discard the seeds.
- Brush the inside of each squash half with 1/2 Tbsp extra virgin olive oil and sprinkle the inside lightly with salt and black pepper (I use about 1/4 tsp each).
- Place on the lined baking sheet cut-side-down and bake at 400˚F until fork tender. A smaller squash will take less time and a larger squash will take longer (see *baking chart below).
- Remove squash from the oven and flip over. Once cool enough to handle, use a fork to fluff the center, scraping it away from the skin.
- To serve as a vegetable side, drizzle with more extra virgin olive oil and season with salt and pepper to taste.
Notes
- Use the baking chart to determine roasting time based on the squash’s weight for ideal tenderness.
- Hold the squash steady on a towel when cutting to prevent slipping and enable safer slicing.
- After roasting, fluff the squash gently with a fork to separate strands without mashing the flesh.
- Serve with extra olive oil and seasoning as desired for simple flavor enhancement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbs | 34g | |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 664mg | 28% |
| Potassium | 528mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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