- Food: Spaghetti Squash
- Writer: Lizzie Green
- Content-Type: Food Blog
I get a lot of questions about how to cook Spaghetti Squash, so I thought I’d share my preferred way of roasting it, as well as some advice and some of my favorite spaghetti squash dishes.
- First and foremost, split it lengthwise in half. The seeds should then be scooped out.
- After that, lightly drizzle the insides with olive oil and season with salt and pepper. I find that too much oil and salt at this point makes the squash wet, so just a small drizzle and sprinkle would suffice.
- Then, using a fork, puncture a few holes in the squash’s skin and set it cut side down on a baking sheet. Place it in a 400°F oven that has been preheated.
- I made the mistake of roasting my squash for too long. I roasted it for an hour or more, but nowadays I only cook it for 30 to 40 minutes. I used to believe that the squash needed to be incredibly soft and fork-tender for the strands to “spaghetti,” but I’ve since learned that I prefer my strands to be more al dente (and less mushy), and that the 1-hour mark was too long. Of course, the exact timing will vary depending on the size of your squash and the temperature of your oven. It also varies from squash to squash, so make sure to adjust your cooking time properly.
- Scrape the strands with a fork once it’s roasted and cool enough to touch. I like to work my way in from the outside in, fluffing them up as I go.
- That concludes our discussion. Serve it as a simple vegetable side dish with extra salt and pepper. Alternatively, you can use it in your favorite spaghetti squash recipes.
|Time to prepare: 5 minutes
Cooking Time: 35 minutes
Time allotted: 40 minutes
This is the way I use to make excellent al dente spaghetti squash strands for vegetable sides and main courses. Depending on the temperature of your oven and the size of the squash, the exact timing will vary.
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Scoop off the seeds and ribbing from the spaghetti squash by cutting it in half lengthwise. Season the inside of the squash with salt and pepper after drizzling it with olive oil.
- Poke holes in the squash cut side down on the baking pan with a fork. Roast for 30 to 40 minutes, or until the potatoes are gently browned on the exterior and fork soft but still firm. Depending on the size of your squash, the time will vary. I’ve also discovered that timing varies from squash to squash.
- Remove the squash from the oven and place it cut side up. When the squash is cold enough to handle, scrape and fluff the threads off the sides with a fork.