How to Cook Spaghetti Squash (Easily)
Spaghetti squash is a great fall vegetable. 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 above to see how I cook it!
Servings: 4 servings
- 1 spaghetti squash
- 2 tbsp olive oil
- salt and pepper
Preheat your oven to 400F/200C. Carefully slice the spaghetti squash in half lengthwise with a sharp knife. Note: if it's really difficult to slice, you can microwave it for a couple of minutes to soften the outside flesh.
Use a large spoon to scoop out the seeds.
Coat the inside of the spaghetti squash with olive oil and sprinkle with salt and pepper.
Turn the spaghetti squash upside down on a baking tray and cook for 40-50 minutes, depending on the size. You'll know it's done when the top of the spaghetti squash can be easily pierced with a knife and the underside edges have become golden.
Let the spaghetti squash cool to the touch, then use a fork to scrape the inside to create long strands of spaghetti squash noodles.
- Spaghetti squash are notoriously difficult to slice. Make sure your knife is sharpened and take extra care when cutting. See my note in the directions about microwaving as well.
- If you need new baking trays, I highly recommend these heavy duty baking trays that won't warp in the oven.
- Spaghetti squash is best slightly al dente, rather than overcooked and mushy. Especially if you plan to store it or add it to other ingredients where it may continue to cook.
Calories: 182.1kcal | Carbohydrates: 29.3g | Protein: 3g | Fat: 7.9g | Saturated Fat: 7.9g | Sodium: 81.8mg | Fiber: 6.4g | Sugar: 11.5g