Today’s post is sort of a recipe, but really more of a “how to” post. I’m going to show you all how to cook spaghetti squash. I figured if I didn’t have a clue the first time I cooked one up, then there are those of you that are in the same boat. Spaghetti squash is a delicious and nutritious alternative to pasta. It’s loaded with fiber, nutrients, vitamins and is high in potassium, which helps lower blood pressure, plus its fun to eat. When cooked, the inside of the squash shreds into long, thin noodle-like strands resembling spaghetti pasta. I didn’t believe it until I actually made it and saw the transformation.
The squash is pretty mild in flavor and really tastes like pasta. I have to admit that my kids and hubby were not entirely satisfied with the squash as they would be with a traditional spaghetti pasta. To make it more of a satisfying meal, I either have to top the squash with some meatballs or if I’m keeping it vegetarian, then I need to add a side of garlic bread for my carb loving kids.
Spaghetti squash is oblong in shape and has a creamy yellow shell. Be sure to buy spaghetti squash that has a glossy exterior. It should feel heavy for its size and be quite firm. Make sure that you check over the squash for any moldy or decayed spots. Choose one with a hard rind not a soft rind, because a squash with softer rind will be watery and flavorless and you don’t want that.
roasted spaghetti squash:
- 2 lb spaghetti squash
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons kosher salt
- freshly ground pepper
Pre-heat the oven to 400 degrees.
Rinse your squash and then throughly dry it so it doesn’t slip. Lay a damp kitchen towel on a cutting board (this helps keep the squash from moving around too much when you cut it) and lay the squash down lengthwise on the towel. Cut the squash in half lengthwise. Ok, cutting the squash in half is the most difficult part of preparing the squash. You really need a large, sharp knife and a tough arm to do the job. If you know how to do this great, then you can move on, if you don’t, then you’re not alone. I was going to put together a little video for you on how to cut the squash, but it was hard, and honestly it would not be a pretty video, instead I thought it would be best to link you to this video. It helped me and the gal made it look easier than it is. Be patient as there is a 30 second commercial before the actual video. Below is my squash cut in half.
Scoop out the seeds using either a melon baller or a spoon.
Brush or rub each half with 1/2 tablespoon of the olive oil, 1 teaspoon salt and some freshly ground pepper (each half gets 1/2 tablespoon olive oil and 1 teaspoon salt).
Place the squash halves, cut side down, on a rimmed baking sheet.
Roast in the pre-heated 400-degree oven until tender and easily pierced with a fork, 45-60 minutes, or longer depending on the size of your squash. Remove from the oven and set aside until they are cool enough to handle. I flipped them over so you could see how they look when cooked.
Using a fork, gently scrape the squash in lengthwise strokes. You will be surprised at how the flesh will pull away in long spaghetti like strands. The kids are I were amazed the first time doing this.
Set the squash strands in a large bowl.
You can top the squash with any of your favorite spaghetti toppings. We loved this topped with my basic tomato sauce, but it would be great with the addition of meatballs, a Bolognese sauce, pesto or whatever topping you love on spaghetti.
Try these spaghetti squash tacos. They are the bomb and are family approved!
- 2lb spaghetti squash
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons kosher salt
- freshly ground pepper
- Pre-heat the oven to 400 degrees.
- Rinse your squash and then throughly dry it so it doesn't slip. Lay a kitchen towel on a cutting board (this helps keep the squash from moving around to much when you cut it) and lay the squash down lengthwise on the towel. Cut the squash in half lengthwise. Ok, cutting the squash in half is the most difficult part of preparing the squash. You really need a large, sharp knife and a tough arm to do the job.
- Scoop out the seeds using either a melon baller or a spoon.
- Brush or rub each half with ½ tablespoon of the olive oil, 1 teaspoon salt and some freshly ground pepper (each half gets ½ tablespoon olive oil and 1 teaspoon salt).
- Place the squash halves, cut side down, on a rimmed baking sheet.
- Roast in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. Remove from the oven and set aside until they are cool enough to handle.
- Using a fork, gently scrape the squash in lengthwise strokes. You will be surprised at how the flesh will pull away in long spaghetti like strands.
- Set the squash strands in a large bowl.
- You can top the squash with any of your favorite spaghetti toppings.
what is the roasting temperature?
Hi Tony! The oven needs to be pre-heated to 400 degrees! Maybe I should put it in bold in the post!
What a great tip on laying the towel down…I feel like duh…never thought of that…seeing your pictures makes me wish I cooked spaghetti squash more…I love the taste…it is SO good and so good for you!! This may sound silly but I just love how spaghetti squash looks like perfect spaghetti noodles…but is actually a perfect vegetable! 🙂
The damp kitchen towel trick really works. I learned that trick when I was trying to cut through a pumpkin one time. I loved the spaghetti squash, but my family is still on the fence. I have a carb loving family and the spaghetti squash was just a bit to “veggie” for them. They are more traditional pasta people. xoxo, Jackie
I love spaghetti squash, the best part of it is to dig all the “spaghetti” with the fork into my plate. Each time I do it, I am happy as a child unwrapping a new toy! 🙂 I found it is easy to cut the squash with a serrated knife…:)
Hi Marina! I know, it’s super cool when the sqaush just pulls away in those spaghetti-like strands. Thanks for the tips on the serrated knife. I will have to give that a shot next time:)
I love this! I’m always googling how to cook spaghetti squash.The cutting part IS the hardest part!
Yes, it’s a pain to cut, but well worth it 🙂
Great tutorial on spaghetti squash! That is a staple in our house. I find cutting it is the hardest part too. Often I assign that task to my husband! 🙂 I love it roasted, and sometimes when I don’t feel like waiting, I will microwave each half for 7-10 minutes and that works fine too. I’ve read you can microwave it whole if you pierce it several times with a knife, but I haven’t done that. Then it would be a lot easier to cut open afterwards.
I’m still patiently waiting for my package to arrive today. I’m so excited! 🙂 Sharon
Thanks girl and thanks for the tips on the other ways to cook up the squash. I tried to get John to cut the squash for me, but he said that if I was going to post how to cook a spaghetti squash then I better learn how to cut it in half. It took me a while I tell ya! Butternut and delicata squash are just so much easier to work with than acorn and spaghetti squash.
I hope the brownies arrive soon. Our UPS guy always comes later in the day, like after 5:00. I hope your UPS guy comes earlier. xoxo, Jackie
I want to dig INTO that squash! It looks so good and posts like this are so helpful!
Thanks Averie. I figured a few “how to” posts would be a great way to start the new year and get people to try some new things. Some of my “how to” posts are actually popular, go figure! Have a great weekend 🙂