How to Cook Spaghetti Squash Recipe
This recipe for How to Cook Spaghetti Squash is a faster method for cooking Spaghetti Squash that yields long strands, making a perfect low-carb, healthy substitute for pasta. Versatile, highly nutritious, and easy to cook!
How to Make the Best How to Cook Spaghetti Squash
Spaghetti squash is one of nature’s most clever vegetables—when cooked and forked apart, it naturally separates into long, noodle-like strands that make a wonderful low-carb alternative to pasta. Whether you’re watching your carbohydrate intake or simply looking for a nutritious way to enjoy your favorite sauces and toppings, this versatile squash delivers both flavor and texture.
The key to getting those beautiful long strands is in how you cut the squash. By slicing it into rings rather than cutting it in half lengthwise, you’ll preserve the natural direction of the fibers and end up with longer, more satisfying “noodles.” This method also cuts down on cooking time compared to roasting whole halves.
Once cooked, spaghetti squash pairs beautifully with everything from marinara sauce and meatballs to garlic butter and parmesan. It’s also delicious tossed with pesto, used as a base for stir-fry vegetables, or simply seasoned with herbs and a drizzle of good olive oil.
How to Cook Spaghetti Squash
This recipe for How to Cook Spaghetti Squash is a faster method for cooking Spaghetti Squash that yields long strands, making a perfect low-carb, healthy substitute for pasta. Versatile, highly nutritious, and easy to cook!
Ingredients
Spaghetti Squash
Instructions
Cooking the Squash
- Preheat oven to 400°F.
- Cut the spaghetti squash into 1-inch widthwise slices with a sharp chef's knife. If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef's knife follow the knife nicks. This will make it easier to break through the shell and cut a straight line. Scoop out the seeds and inner strands with a spoon.
- Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper. Layout on a baking sheet with parchment paper. Place in the oven for 15 minutes. Flip the squash rings over and bake for 15 minutes more, or until softened enough to fork apart.
- While still on the tray, pick the squash with a fork, separating the strands out from the peel.
Notes
- Cutting the squash into rings rather than halves yields longer strands.
- The squash is done when you can easily pierce it with a fork.
