Spaghetti Squash Recipe
Learning how to cook spaghetti squash is a simple way to create a wholesome base for countless delicious dishes. This versatile veggie transforms into tender strands perfect for lasagna, pasta, or cozy soups.
Roasting brings out the natural sweetness of spaghetti squash while keeping it light and slightly nutty. Mastering this easy technique opens up endless healthy meal possibilities for busy weeknights or meal prep.
Key Ingredients for Perfect Spaghetti Squash
- Spaghetti Squash – The star ingredient that bakes into golden strands with a subtle sweetness and satisfying texture.
- Oil – A light brush of oil helps the squash caramelize and prevents dryness.
- Sea Salt – A simple sprinkle enhances the natural flavor, balancing the squash’s mellow taste.
Quick Steps: How to Cook Spaghetti Squash
Start by preheating the oven to 400°F (204°C) and line a baking sheet for easy cleanup. Cut the spaghetti squash lengthwise with care, using a sharp knife for a clean, safe cut. Scoop out the seeds with an ice cream scoop or sturdy spoon, making sure to remove any excess stringy bits.
Brush the cut sides with a bit of oil and sprinkle with sea salt. Lay the halves cut-side down on the baking sheet and roast for about 45 minutes, until the flesh is fork-tender and the skin can be easily pierced. Once slightly cooled, flip the squash over and use a fork to scrape out the strands, fluffing them up to resemble spaghetti.
Tips & Simple Variations for Cooking Spaghetti Squash
For extra moist spaghetti squash, skip the oil and add a splash of water to the baking sheet before roasting. This gentle steam softens the flesh and keeps it juicy. For a deeper flavor, sprinkle on garlic powder or a bit of smoked paprika before roasting.
Use the roasted strands as a low-carb substitute for traditional pasta, or toss them into soups and casseroles. They’re also delicious topped with marinara, pesto, or sautéed vegetables for a quick, wholesome dinner.
Storing Leftover Spaghetti Squash Made Easy
Store leftover cooked spaghetti squash in an airtight container in the fridge for up to 3–4 days. To reheat, warm it gently in a skillet or microwave until hot. Avoid freezing, as the texture can become watery when thawed. Freshly roasted is always best, but a quick reheat makes meal prep a breeze.
Spaghetti Squash Recipe
Ingredients
- 1 pinch sea salt
- 1 Tbsp oil
- 1 large spaghetti squash or substitute 2 small ones
Instructions
- Preheat your oven to 400°F (204°C) and prepare a large rimmed baking sheet or dish by lining it with parchment paper or foil. With caution, slice the spaghetti squash lengthwise using a sharp, sturdy knife. The most effective technique involves driving the knife tip into the side of the squash and pushing through, then rocking the blade to finish cutting each side. Remove the seeds and excess stringy pulp with an ice cream scoop or sturdy spoon. Lightly coat the cut sides with oil and scatter a pinch of salt over the surface. Arrange the squash halves cut-side down on the baking sheet and roast for approximately 45 minutes, or until a knife pierces the skin and flesh effortlessly. Withdraw from the oven and let cool slightly. For a softer texture, skip the oil and instead pour a shallow layer of water into the baking dish, then bake at the same temperature until tender, about 35–45 minutes. Once cool enough to handle, turn the squash flesh-side up and rake a fork through the interior to separate the strands. Refer to the suggestions above for creative serving ideas.
