How To Cook Spaghetti Squash

What’s comfy, cozy, and absolutely delicious?

SPAGHETTI SQUASH!

I’ve had so many people ask me how to cook spaghetti squash, so today I’m sharing a step-by-step guide on how to cook spaghetti squash so you can cozy up and enjoy one of my favorite winter staples!

Spaghetti squash is one of the coolest vegetables out there. It may appear ho hum in the grocery store, but this winter squash turns into strands of spaghetti-like noodles (hence its name) when cooked. With no spiralizer (affiliate link) needed, you get an awesome pasta swap in just 20 (ish) minutes!

Why spaghetti squash? It’s…

• A water-filled veggie, so it’s very filling! (FYI – 92% of spaghetti squash, by weight, is WATER!)
• Very low in fat (better to smother with in yummy sauces, my dear…)
• A pretty good part of a higher fiber diet (to help reduce cholesterol levels, prevent constipation… you know the deal!)
• Full of a wide variety of vitamins and minerals – especially vitamin C and potassium!
• Easy to cook
• Delicious to eat
• Cozy for chilly winter nights!

Spaghetti squash pairs great with tomato-based sauces, pesto, and creamy sauces.

Here’s how to cook spaghetti squash:

You only need 3 ingredients:

1. 1 medium spaghetti squash
2. Olive oil
3. Salt and pepper

Follow these instructions:

1. To get cooking, preheat your oven to 400ºF. Line a baking sheet with foil or parchment paper, then set aside.

2. With as much oomph as you have, cut your spaghetti squash in half lengthwise. FYI – This is the knife I use!

Pro tip: To make it easier to cut, I pierce the flesh of the spaghetti squash with a knife, then microwave it for about 2 minutes. This also slightly speeds up the baking time overall.

3. Once your spaghetti squash is cut lengthwise, scoop out the seeds. Personally, I always clean off and save the seeds to make my maple sriracha roasted pumpkin seeds, but you can also toss ’em.

4. Coat the skin and flesh of your spaghetti squash with olive oil (depending on the size of your squash, approximately 1/2 – 1 tablespoon) and lightly season with salt and pepper. I use my Misto oil sprayer for ease.

5. Place your spaghetti squash, flesh side down, on the lined baking sheet. Bake for approximately 25 to 40 minutes, until the edges are slightly browned. Remove from oven once tender to fork and allow to cool.

6. Once cool enough to handle, scrape the squash lengthwise to form spaghetti-like strings. The strings should fall off the squash easily, if cooked thoroughly.

Another way to prepare spaghetti squash:

If you don’t want to bake spaghetti squash in the oven, you can actually cook it in the microwave!

I learned this trick from The Kitchn. It takes about 15 minutes from start o finish, but that’s much quicker than in the oven.

Just be careful when you scoop out the seeds – it’s HOT!

What can you cook with your spaghetti squash?

The opportunities are endless!

• Saute veggies on top
• Or add to a stir fry
• Or just enjoy it with sauce (personally, my Low FODMAP Tomato Basil Sauce is my favorite!)

Don’t forget to PIN IT…

ENJOY!
XO

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