How To Cook Spaghetti Squash
It might not taste like real pasta but spaghetti squash is still a great low-carb stand-in! Here’s how to cook spaghetti squash in the oven for perfect (not soggy!) strands
Servings: 4
Ingredients
- 1 spaghetti squash, scrubbed clean
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
To Bake Rings:
- Preheat oven to 400°F.
- Using a large sharp knife, carefully cut the scrubbed squash horizontally into 1-inch rings. Scrape the seeds out of each ring.
- Arrange squash rings in a single layer on a parchment paper-lined baking sheet. Rub the cut surface of the rings with olive oil, or spray with olive oil. Sprinkle with salt and pepper, to taste.
- Bake for 40 minutes or until tender. Let cool slightly before using a fork or your hands to scrape out spaghetti squash strands.
To Bake Whole:
- Preheat oven to 400°F.
- Use the tip of a sharp knife to prick holes all over the scrubbed squash. Place on a baking sheet and roast until tender, about 60 minutes, depending on how large the squash is. Turn the squash over halfway through cooking to ensure even cooking. To test for tenderness, poke the squash with a knife. If it goes in easily, the squash is done.
- Remove the squash from the oven and let it cool enough to handle. Using a large sharp knife, cut the squash in half. If you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you'll have longer strands.
- Remove seeds. Use a fork to separate the squash into strands.
To Bake Cut in Half:
- Preheat oven to 400°F.
- Using a large sharp knife, cut the scrubbed squash in half. If you cut it lengthwise (from stem to end), you’ll have shorter spaghetti strands. If you cut it crosswise, you’ll have longer strands. Scoop out the seeds.
- Drizzle the inside of each half lightly with olive oil, using a brush or your fingers to coat the cut halves evenly with oil. Sprinkle with salt and pepper, to taste.
- Place the squash halves cut side down on a parchment paper-lined baking sheet. Roast the squash until tender, 45 minutes to an hour, depending on how large the squash is. To test for tenderness, poke the squash with a knife. If it goes in easily, the squash is done.
- When tender, let cool enough to handle. Use a fork to separate the squash into strands.
Video
Notes
- Cook time: Cooking time depends on which cooking method is used and how large the squash is. Spaghetti squashes can vary widely in size.
- Storage: Cooked spaghetti squash will keep for about a week stored in an airtight container in the refrigerator.
- To freeze: Cooked spaghetti squash can be frozen for six months or more. To freeze, after you bake the squash, remove the strands from the peel. Place the squash into a colander set over a bowl to drain. Cover, refrigerate, and let the squash strands drain at least 12 hours (overnight). Scoop the squash into freezer bags, flatten slightly, label, and freeze. To use, thaw it in the refrigerator.
- Alternative cooking methods: Try slow cooker spaghetti squash and Instant Pot spaghetti squash.
Nutrition
Serving: 1cup | Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
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