How to cook spaghetti squash

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Learn how to cook spaghetti squash to get those perfect strands that look like spaghetti and you can enjoy them as a tasty and nutritious side dish or use in place of regular pasta with all your favorite sauces! There are several ways to cook spaghetti squash, but I’m going to show you my favorite way: baked spaghetti squash, which is super easy and yields 100% whole wheat pasta. perfect Results every time!

I distinctly remember the first few times I ate spaghetti squash as a child. My brother and I watched in awe as my mother took a fork and scraped out those perfect strands of spaghetti-like flesh. She served it as a simple side dish with melted butter, salt, and freshly ground black pepper, and we LOVED it. It’s been one of my favorite squash varieties ever since, and it’s one I grow every year in my garden along with 16 other heirloom squash varieties from around the world. Yes, I grow way more than our family can eat, but part of the joy of gardening for me is giving it away to friends and neighbors.

Ways to cook spaghetti squash

There are several ways to cook spaghetti squash, including:

• Place the whole pumpkin in a large pot and boil until tender.
• We place it in a saucepan filled halfway with water and put it in the oven to steam.
• Heat the whole pumpkin, cut in half or in rings in the microwave.
• Bake the pumpkin whole, cut in half or into rings.

The only one of these options I haven’t tried is cooking it in the microwave. As a kid, I distinctly remember the first time my mom made spaghetti squash. She boiled it whole, waited for it to cool enough to cut it in half, and then scooped out the flesh. In the years that followed, she moved on to baking it in the oven. To get those nice, long strands of spaghetti squash, boiling and baking are both good options. But not everyone has a huge pot, and having a big pot of water boiling on the stove isn’t always ideal either, especially if you’re already battling the summer heat. And I, personally, prefer dealing with a hot oven than a steamy kitchen.

Another thing to consider is how you plan to serve the spaghetti squash. If you’re going to scrape out the flesh, then any of the cooking methods will work. However, if you plan to stuff the cavities of the halved spaghetti squash with things like ground beef and cheese, you’ll need to bake the squash because unlike boiling, baking it will hold its shape. Bottom line: baking spaghetti squash gives you the most options.

Baked spaghetti squash

As mentioned above, there are several ways to cook spaghetti squash, but my favorite way to prepare it is to bake it, and in my opinion, it is the best method. Here’s why:

• It creates a sort of steam chamber inside the cavity of the pumpkin that not only helps it cook faster but also helps retain moisture.
• It produces those nice long strands of spaghetti.
• It’s versatile: you can scrape out the pulp or you can stuff the cavity with things like ground beef or sausage and cheese like you would with zucchini boats.
• It’s convenient: no big steaming pots of boiling water required, and cleanup is a breeze (just throw away the parchment paper).

How to cook spaghetti squash

Let’s get started!

Preheat oven to 400 F / 205 C.

Place the spaghetti squash on a large cutting board and use a sharp knife to carefully cut it in half lengthwise, from the stem end to the base. If you prefer (for pure aesthetics), you can also cut off about 1/4 inch from each end of the squash.

Advice: If the squash is too hard to cut, you can place it whole in the microwave and cook it for a minute or two until it is soft enough to cut.

Use a spoon to scoop out any seeds and loose strings. If you like, you can lightly drizzle the squash with a little olive oil and season it with salt and pepper, or you can wait until you’ve scraped out the flesh to season it.

Place the halves cut-side down on a parchment-lined baking sheet or lightly greased casserole dish. Bake at a preheated 400°F (200°C) oven for 40 to 60 minutes, depending on the size of the squash, or until you can scrape the flesh with a fork and the texture is tender but still slightly al dente. Avoid overcooking or it will be mushy and you won’t get those nice spaghetti-like strands. If the squash is still too firm, return it to the oven to cook longer.

Remove the baking sheet from the oven and turn the squash over so that the cut side is facing up. Let it sit until it’s cool enough to handle, then use a fork to scrape any strands of pulp off the sides of the squash.

Can you freeze spaghetti squash?

Yes, you can! It will keep in the fridge for 4-5 days, but if frozen properly it can last up to 6 months. To freeze it, just remove the excess water: after scraping out the pulp, place it in a colander over a bowl and leave it in the fridge overnight to drain. Discard the liquid and place the spaghetti squash in freezer-safe bags or containers. It can be frozen for up to 6 months.

Spaghetti squash recipes

Once your baked spaghetti squash is ready, there are endless Ways to prepare it! Here are some ideas:

• Serve as a simple vegetable side dish seasoned with melted butter, salt and pepper.
• Fill the cavity as you would zucchini boats with things like seasoned ground beef or sausage and shredded cheese and place under the broiler briefly until the cheese melts.
• Serve it like “spaghetti” topped with my popular Marinara sauce (a reader favorite).
• Toss spaghetti squash with olive oil, roasted garlic, and red pepper flakes to make Spaghetti Squash Aglio e Olio.
• Serve topped with my authentic Italian sauce. Beef Ragout either Lamb Doubt.
• Use your spaghetti squash as a substitute for all of your favorite spaghetti pasta dishes for a healthy, low-carb, gluten-free option.

How to cook spaghetti squash

The best way to cook spaghetti squash, resulting in those perfect spaghetti-like strands that you can use as a pasta substitute in any dish or simply enjoy as a vegetable side dish seasoned with melted butter or olive oil, salt and pepper!

Preparation time 10 minutes minutes

Cooking time 40 minutes minutes

Total time 50 minutes minutes

Course Main dish, side dish

Servings 4

Calories 75 kcal

• 1 Whole spaghetti squash
• olive oil or butter
• Salt and pepper

• Preheat oven to 400 F / 205 C. Place the spaghetti squash on a large cutting board and use a sharp knife to carefully cut it in half lengthwise, from the stem end to the base. If you prefer (for pure aesthetics), you can also cut off about 1/4 inch from each end of the squash. Advice: If the squash is too hard to cut, you can place it whole in the microwave and cook it for a minute or two until it is soft enough to cut. Use a spoon to scoop out any seeds and loose strings. If you like, you can lightly drizzle the squash with a little olive oil and season it with salt and pepper, or you can wait until you’ve scraped out the flesh to season it.
• Place the halves cut-side down on a parchment-lined baking sheet or lightly greased casserole dish. Bake for 40 to 60 minutes, depending on the size of the squash, or until you can scrape the flesh with a fork and the texture is tender but still slightly al dente. Avoid overcooking them or they will be mushy and you won’t get those nice spaghetti-like strands. If the squash is still too firm, return it to the oven to cook longer. Remove the baking sheet from the oven and turn the squash over so that the cut side is facing up. Let it sit until it’s cool enough to handle, then use a fork to scrape any strands of pulp off the sides of the squash. Store leftover spaghetti squash in a covered container in the refrigerator, where it will keep for 4 to 5 days.

Calories: 75kcalCarbohydrates: 17gramProtein: 2gramFat: 1gramSaturated fat: 0.3gramPolyunsaturated fat: 1gramMonounsaturated fat: 0.1gramSodium: 41mgPotassium: 261mgFiber: 4gramSugar: 7gramVitamin A: 290International UnionVitamin C: 5mgCalcium: 56mgIron: 1mg

Keyword Baked Spaghetti Squash, How to Bake Spaghetti Squash, How to Cook Spaghetti Squash

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet, where you’ll find mouthwatering originals, reimagined classics, and simply delicious dishes from around the world. I’m originally from Germany, then grew up in England, traveled the world, and now live in the U.S. From my globally influenced kitchen, I invite you to travel the world through your taste buds.

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