This easy tutorial for how to cook spaghetti squash makes it simple to prepare this vegetable dish, which can also be used as a substitute for pasta!
Fall is upon us, and winter squash is everywhere! Grocery stores, gardens, and farmer’s markets are proudly displaying these “winter” vegetables, including the humble, yet versatile spaghetti squash!
Do you enjoy spaghetti squash? It has an interesting history, which can be read here. It is known for being low carb and low calorie. Spaghetti squash is often used as a substitute for pasta in various dishes.
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How To Cook Spaghetti Squash
It’s actually very easy to cook spaghetti squash. The most common way to prepare it is to bake (or roast) it in an oven until tender, then pull the spaghetti like strands away from the peel once done. The first thing you will need to do is cut the spaghetti squash in half, from top to bottom (lengthwise) with a very sharp knife. Since the squash is very firm before baking, you will need to be extremely careful when cutting!
Once the squash has been cut into halves, scoop out the seeds and stringy flesh inside using a spoon. You can discard the seeds, or roast them (similar to pumpkin seeds). If you’d like to roast the seeds, check out my blog post showing how to do that HERE.
Once the spaghetti squash has been cleaned out, place them cut side DOWN, in a 9×13 baking dish. Pour enough water in the dish to just cover the bottom of the pan. The water will help to create steam, which will help cook and tenderize the squash!
Time To Bake The Spaghetti Squash
Cover the baking dish with aluminum foil. Place the covered baking dish in a preheated 400° oven. You will need to bake it between 35 and 45 minutes, depending on the size of the squash.
Check the squash to test for tenderness after about 30 minutes. You will know the spaghetti squash is done baking if you can EASILY pierce the skin through to the flesh with a fork. If it is still a bit firm, cover, place it back into the oven and continue cooking for another 15 minutes or so.
After The Squash Has Finished Baking
Once done, remove the spaghetti squash from the oven. Turn each of the squash halves over. Using a fork, gently pull the squash strands from side to side. The “noodles” should pull away from the peel. Make sure to pull across the width (not top to bottom) of the squash… that way the “noodle strands” will be a bit longer.
Pull all the spaghetti squash out from the outer shells. When done, the “shells” will look like this! The empty shells can also be used to serve the spaghetti squash! Simply place the “noodles” back into empty shell after seasoning with desired toppings.
And there you have it! You just found out how to cook spaghetti squash! You will end up with several cups of it, to use however you wish! Cooked spaghetti squash will also keep for 4-5 days, if refrigerated in an airtight container!
What Can I Do With Cooked Spaghetti Squash?
Spaghetti squash can be eaten hot, drizzled with olive oil (or melted butter), salt, pepper, and other flavors. You can add garlic powder, Parmesan cheese or your favorite spices for additional flavor. You can also use spaghetti squash strands as a substitute for pasta noodles in various recipes! There’s really no limit to how you can use this wonderful vegetable!
Spaghetti squash is really very easy to cook! You can substitute it for pasta and really help cut down on calories, if you’re trying to watch what you eat! I hope you will consider trying this easy vegetable recipe.
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Original Recipe Source: https://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036
Carefully cut spaghetti squash in half, from top to bottom (lengthwise). Once squash has been halved, scoop out seeds and stringy flesh with a spoon. You can discard the seeds, or roast them (similar to pumpkin seeds).
Once cleaned out, place squash halves cut side DOWN in a 9x13 baking dish. Pour just enough water in dish to cover the bottom. The water will help to create steam, which will help cook and tenderize the squash! Cover dish with aluminum foil. Place on medium shelf in a preheated 400° oven. Bake squash between 35 and 45 minutes, depending on the size.
Check the squash for tenderness after about 30 minutes. You will know the squash is done baking if you can EASILY pierce the skin through to the flesh with a fork. If it is still a bit firm, cover with foil, and put back into oven. Continue cooking for another 15 minutes or so, until tender.
Once done, remove from oven. Turn each of the squash halves over. Using a fork, gently pull the squash strands from side to side to make the "noodles". The "noodles" should pull away from the peel. Make sure to pull across the width (not top to bottom) of the squash... that way the "noodle strands" will be a bit longer.
Cooked spaghetti squash will keep for several days, if refrigerated in an airtight container! Spaghetti squash can be eaten hot, drizzled with olive oil (or melted butter), salt, pepper, Parmesan cheese, and other spices. Spaghetti squash strands can be used as a substitute for pasta noodles in various recipes! ENJOY!
NOTE: If you want to bake a WHOLE, uncut spaghetti squash, place in dish with water. Cover with foil. Roast for about an HOUR or more at 400°. Test for doneness. Once done, cut in half, then scoop out seeds before pulling spaghetti squash strands.
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