I love spaghetti squash. It’s so easy to deal with it – just cook it in the oven, and then, if you don’t want to pretend that spaghetti squash is just like pasta, I have links to 4 good recipes with spaghetti squash right at the end of this post.
Roasting spaghetti squash could not be easier, but if it is your first time, just follow the instructions. Preheat the oven to 400 F. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides and inside of the squash. Place the squash on the foil-lined and lightly greased baking sheet cut side down.
Bake for about 40 minutes. Remove the baking sheet with squash from the oven when it’s cooked through and soft. Allow it to cool right on the baking sheet.
MY OTHER VIDEOS
Flip the squash so that cut side faces up – that will speed up the cooling:
After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
Let it cool.
Ingredients
- 3 tablespoons olive oil
- 1 spaghetti squash, whole
Instructions
- Preheat oven to 400 Fahrenheit.
- Line the baking sheet with foil, and spray the oil over the foil
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides and inside of the squash. Place the squash on the prepared baking sheet cut side down.
- Bake for about 40 minutes. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.
- Remove squash out of the oven. Allow it to cool right on the baking sheet. Flip the squash so that cut side faces up – that will speed up the cooling. Cool for about 30 minutes.
- After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
- Note: Cooked spaghetti squash can be refrigerated for up to 5 days.
Enjoy!
And, here are 4 great ideas (recipes) on how to use the spaghetti squash you just cooked in more creative ways than just pretending it’s pasta!
Bacon Spaghetti Squash Fritters (kids and adults alike love this!):
Zucchini & Spaghetti Squash with Pine Nuts (this really tastes like pasta :)):
Spinach & Spaghetti Squash Dip (tastes just like regular spinach dip, but healthier!):
Spaghetti Squash & Quinoa Parmesan Fritters (quinoa and spaghetti squash together are delicious!):
In the oven as we speak.. Thank you for the inspiration. My favorite way to eat the spaghetti squash is with butter and Parmesan cheese with a sprinkle of garlic powder, salt and pepper. Mmmmmmmmmmmm!!
Thank you, Diana! I am glad you’re enjoying the spaghetti squash – it’s a great vegetable!
I am definitely a spaghetti squash fan, and I am intrigued with the spinach dip recipe. I love that they behave like pasta without the carbs!
I’ve actually never made spaghetti squash!
Thanks for this one Julia, I have never tried it and you’ve inspired me!
Those patties look so awesome!
This is a great post Julia. You have me wanting to run out for spaghetti squash 🙂