How to Cook Spaghetti Squash – Well Plated

Here it is How to cook spaghetti squash The best way: roasted in the oven. Baked spaghetti squash produces flavorful, fluffy (never soggy!) noodles that you can use in so many different ways.

Why Roasting Is The Best Way To Cook Spaghetti Squash

Spaghetti squash is inexpensive, tender (essential for serving to kids), easy to prepare, and versatile. Sadly, it is also underutilized, and I think one of the main reasons is that people don’t know how to cook it. That’s changing today!

The best way to cook spaghetti squash is by roasting it. Here’s why:

• Fluffy and tenderBaked spaghetti squash results in tender, delicious strands that pair well with almost any flavor. Some methods of cooking spaghetti squash result in waterlogged “noodles,” but roasting prevents this.
• Simple and uncomplicatedBaking spaghetti squash is so easy! You don’t need to peel spaghetti squash to roast it. Plus, you don’t need much more than oil, salt, and pepper.
• More tastyAs with Roasted pumpkinWhen roasted, spaghetti squash becomes caramelized and slightly sweet.

How to cut spaghetti squash

The only difficult part about roasting spaghetti squash in the oven is cutting it in half, and luckily, with these tips, it’s not difficult at all!

• The trick to cutting spaghetti squash is to start by cutting off the ends so you have a flat base.
• Be sure to use a very sharp knife.
• Make sure your cutting board doesn’t slip.

1. Prepare. Grab a non-slip cutting board and your best chef’s knife.

2. Cut a flat baseLay the pumpkin flat on the cutting board. Cut off the stem and base, creating two flat ends.

3. Lift it up and cut it VerticallyUsing one of the flat ends, stand the pumpkin upright and cut it in half from top to bottom. If the halves aren’t perfectly even, don’t worry. The pumpkin will still turn out just fine.

4. Remove the seedsUsing a regular kitchen spoon, remove the seeds and fibrous parts.

How to Cook Spaghetti Squash in the Oven

Once the pumpkin is cut in half, the hard part is over.

All you need from here is salt, pepper, olive oil and about 40 minutes in the oven.

• Use this roasted spaghetti squash recipe any time you are preparing a dish that calls for baked spaghetti squash.
• Whether you’re looking for perfect al dente squash noodles, a quick side dish, or need to cook them up for one of your favorite baked dishes, spaghetti squash recipes, After trying several methods, I can confidently report that this is the best way to roast spaghetti squash in the oven..

1. Oil and seasoningCoat the inside of the pumpkin halves with olive oil, salt and pepper.

2. Place the cut side downUse a baking sheet lined with parchment paper for easy cleanup.

3. RoastBake spaghetti squash for 35 to 40 minutes at 400 degrees F, until fork-tender on the inside and pressed lightly on the outside.

4. Flip. The flesh side is now facing up.

5. FluffUsing a fork, gently rake through the pulp to create strands. ENJOY!

The best ways to eat spaghetti squash

From great side dishes to pasta substitutes, and from squash boats to casseroles, the light, fibrous texture of roasted spaghetti squash works well in many recipes.

Here are some of my favorite ways to enjoy it:

• Sprinkled with a little melted butter and a handful of fresh herbs (thyme, rosemary, or parsley would be fantastic, but you can use any herbs you have in the fridge.)
• Sprinkled with brown sugar and cinnamonwhich made roasted spaghetti squash my favorite vegetable as a kid.
• A classic to sprinkle with salt and pepper and a drizzle of olive oil.
• With grated Parmesan thrown on top for a stellar garnish, like Roasted Spaghetti Squash with Parmesan and Mushrooms.
• With Marinara sauce, garlicand served with Baked Turkey Meatballs.
• Served under Italian favorites like Baked chicken parmesan.

Favorite Spaghetti Squash Recipes

Properly cooked spaghetti squash is tender and versatile! Below are some of the best spaghetti squash recipes, all of which start with roasted spaghetti squash:

Storage Tips

• To storeRefrigerate roasted spaghetti squash in an airtight container for up to 5 days.
• To reheat. Reheat the baked spaghetti squash in a skillet on the stove over medium-low heat with a little olive oil or your preferred sauce.
• To freezeWhile you can freeze spaghetti squash, it can get very mushy once thawed. If you want to freeze leftovers, freeze them in an airtight, freezer-safe container for up to 3 months. Let them thaw overnight in the refrigerator before reheating. (Though, honestly, I would avoid freezing them if you can.)

More tips for making perfect spaghetti squash

• Don’t overcookYou’ll know spaghetti squash is done when the squash flesh is tender inside, the outside is turning golden brown, and when you press on the outside of the squash, it gives a little bit. If you overcook the squash, it will become mushy. (Cooking a smaller squash? Be sure to check it a little bit beforehand.)
• Be careful with oil and saltBe sure to add salt and oil to the spaghetti squash before roasting, but don’t overdo it. Too much salt can draw out more moisture than desired, and too much olive oil can make baked spaghetti squash soggy.
• Do not add waterWhile some recipes may call for a little water in the pan with the squash, I found that it roasted perfectly without it.
• Jump the holesIt is not necessary to poke holes in the outside of the spaghetti squash before roasting.
• Halves, not ringsI also tried roasted spaghetti squash, but I prefer the simple method of slicing the squash in half from top to bottom for roasting. The squash was cut quicker and easier, and I also liked the texture of the resulting squash strands better.