How to Cook Spaghetti Squash: My Favorite Method
Posted by Lisa on September 26, 2016 / 8 Comments
There are a few different ways to cook spaghetti squash, but roasting in the oven always makes for the most delicious flavor. Watch the video for my step-by-step tutorial.
Since we jumped into fall this week (though the weather hasn’t really changed in Cali), I thought it was perfect timing to cook up some spaghetti squash…one of my favorite fall veggies. I still remember the first time I had spaghetti squash in a restaurant years ago and thinking, “Wait, it’s naturally like this? Like pasta?”
I honestly thought the waiter was lying to me and that some cook in the back was shredding up squash into pasta, sorta like making zucchini noodles. But nope, it really does come straight out of the squash like this…making it mother nature’s version of gluten-free pasta!
If you do any searching on the interwebs for how to cook spaghetti squash you’ll find several different methods. Roasting it whole (after stabbing it a few times), microwaving it (either whole or in half) and roasting in the oven (which is my favorite method). You’ll also find lots of commentary on which way to slice it, lengthwise or across the middle. Those in favor of across the middle argue that you’ll get longer noodles as the noodles naturally form in bands around the narrower width. Some even suggest cutting it in several slices to take advantage of that….but as you’ll see from the video (and my furrowed brow – ha!) cutting the squash is by far the hardest part of eating it, so having to cut multiple slices is definitely not something I want to undertake.
Watch the video and learn how to cook spaghetti squash:
When it comes to cutting lengthwise or across the middle, it’s really 6-to-1-half-a-dozen-to-the-other. If you cut it lengthwise, it’s easier to get the noodles out once it’s cooked. If you cut it across the narrower side, it’s easier to cut (usually in one slice with a larger knife) but then a little more work to scrape out the noodles. So pick your fave. I find the noodle length to be about the same either way so don’t let that sway you. For me, it all depends on how large the spaghetti squash is to begin with and which way seems slightly easier to cut.
But once it is cut, I do recommend cooking in the oven versus microwaving. Sure, microwaving is a bit faster, but the flavor from roasting with a little olive oil, salt and pepper is far superior. Meaning, you don’t have any additional work (if you don’t want to), just serve it straight up – it’s delicious! But you can also mix in some of your favorite veggies, top the spaghetti squash with a bolognese sauce or use it any any way you’d use pasta or zucchini noodles. If you’ve got truffle oil, oh, drizzle a smidge of that on top. So darn good.
- 1 spaghetti squash
- 2 tbsp olive oil
- salt and pepper, to taste
- Preheat your oven to 375 degrees fahrenheit.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down onto a baking sheet and cook for 35-45 minutes, depending on the size.
- Remove the squash from the oven and let cool to the touch. Flip it over and use a fork to gently scrape the inside and remove the noodles. Serve immediately or use as a replacement for your favorite pasta dish.
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