The Best Way To Cook Spaghetti Squash

Here’s how to cook spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.

What is spaghetti squash?

Let’s back wayyy up… what the heck is spaghetti squash? It’s a yellow, oval shaped squash that is in season in the fall and winter months. When cooked, you can shred the insides into long, noodle-like strands. Hence the name: spaghetti squash. The texture is a tiny bit more fibrous than pasta, but makes a great substitute for regular spaghetti noodles.

What does spaghetti squash taste like?

Don’t hate me for this answer, but it doesn’t really have a ton of flavor. Although, I do think it has a little bit of sweetness to it. It is amazing as a sub for pasta because it lets whatever sauce you’re using shine. You can get crazy with your sauce flavorings and know that the spaghetti squash will truly be a base and not impart too much flavor.

Author: Brittany Mullins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 cups
Category: Side
Method: Bake
Cuisine: American

Ingredients

1 large spaghetti squash
1–2 teaspoons olive oil
sea salt and pepper

Instructions

Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into halves or rings. If you cut the squash into rings, try to make the rings about the same size, around 1-1/2 inches.
Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
Place squash on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.
Bake for 30-40 minutes, flipping rings once about 15 minutes in.
Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

Nutrition

Serving Size: 2 cups
Calories: 114Sugar: 6g
Sodium: 56mgFat: 4g
Saturated Fat: 0g
Carbohydrates: 20g
Fiber: 4gProtein: 2g
Cholesterol: 0mg

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