how to cook spaghetti squash
  • 2lb spaghetti squash
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons kosher salt
  • freshly ground pepper
  1. Pre-heat the oven to 400 degrees.
  2. 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.
  3. Scoop out the seeds using either a melon baller or a spoon.
  4. 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).
  5. Place the squash halves, cut side down, on a rimmed baking sheet.
  6. 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.
  7. 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.
  8. Set the squash strands in a large bowl.
  9. You can top the squash with any of your favorite spaghetti toppings.
Recipe by Marin Mama Cooks at