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    Home » Seasonal Recipes » Fall Recipes » How to Cook Spaghetti Squash

    How to Cook Spaghetti Squash

    Oct 12, 2019 · by Valentina · 8 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Learning how to cook Spaghetti squash is easier than you might think. The transformation that happens in the oven is something to behold, and you'll be using it in all sorts of recipes.A fork full of cooked spaghetti squash in front of spaghetti squash halves.

    Put away your Spiralizer, my friends! This variety of winter squash is naturally spiralized.

    When spaghetti squash cooks, the flesh loosens and has a texture and appearance like that of spaghetti.

    Cooking spaghetti squash is easy, and it's really interesting to see how the texture completely transforms in the oven.

    What is spaghetti squash?


    • It's simply squash that's shaped like spaghetti when it's cooked. Sometimes called Vegetable Spaghetti, you can certainly serve roasted or baked Spaghetti Squash as a fantastic gluten-free spaghetti substitute -- but, please do not think it's at all the same thing.
    • In season from fall to early spring, spaghetti squash is a low-carb winter squash variety that's in the same family with pumpkins, zucchini, and gourds.

    How to Cook Spaghetti Squash -- It's so easy!

    What does it taste like?


    While nothing like a glutenous noodle, its texture is quite lovely -- soft with a slight crunch. It has a very subtle nut-like, buttery flavor, but it's fairly bland otherwise.

    Baked and roasted spaghetti squash becomes caramelized in the oven, which brings out a natural subtle sweet flavor.

    What to serve with it?


    Since its flavor is fairly mild, spaghetti squash can take on a lot of other flavors.

    • I think it's great with dark leafy greens, robust vegetables, like brussels sprouts, and meaty and cheesy sauces.
    • You can treat it like pasta and add your favorite spaghetti sauce and meatballs.
    • Like butternut squash and pumpkin, it would be amazing drizzled with Brown Sage Butter.
    • It's typically served warm, but could also offer a lovely, unique crunch to a salad.

    Now let's learn how to cut spaghetti squash, remove the seeds and bake it . . .

    How to Cut Spaghetti Squash


    - On a clean, dry cutting board, use a Chef's knife to cut about an inch off of the stem end of the squash. Large spaghetti squash with stem end cut off

    - Place the squash on the base you’ve just made and slice down the center, vertically.Large upright spaghetti squash with a cut down the center

    How to Clean Spaghetti Squash (Remove the Seeds)


    - Use a large spoon to gently scrape out the seeds from both halves. Half of a spaghetti squash with large metal spoon to remove seeds(Don't worry about the stringy insides left from the seeds.)two spaghetti squash halves with seeds removed

    How to Bake the Squash


    - Drizzle a bit of olive oil on a rimmed baking sheet and place both halves of the squash on top, round sides up. Two spaghetti squash halves, round sides up, on a baking sheet

    - Roast in a 400°F oven until they’re very soft, about 45 minutes. Carefully turn the squash halves over to let them cool for a few minutes.Half of a sroasted paghetti squash right out of the oven

    - Use a fork to very gently pull the flesh away from the skin. How to Cook Spaghetti Squash -- It's so easy!

    - The squash will naturally pull away from the sides in strings. You will know the squash is ready when the fork effortlessly forms spaghetti-like strands. They should still have a slightly firm texture. (Be careful not to let it cook too long or it will become mushy.)Pile of spaghetti squash with empty skins behind it

    How to Store Spaghetti Squash


    • Whole. A whole raw squash should be stored in a cool, dark place. Usually these spaces are in lower kitchen cabinets or on a low shelf in the pantry. If the temperature isn't higher than 60°F, it can keep for about 2 months. Up to about 68°F it should keep for 2 to 3 weeks.
    • Cut. Once the squash is cut, it should be refrigerated, in an airtight container or wrapped tightly in plastic wrap. It should keep this way for about a week.
    • Cooked. After the squash is cooked, it should be stored in an airtight container in the refrigerator. It will keep this way for a few days. I can also be frozen once it's cooked -- again in an airtight container. It can be frozen for about 3 months.

    Spaghetti squash recipes:

    Spinach-Sausage Stuffed Spaghetti Squash
    This recipe delivers a ton of delicious flavor from fresh, simple, ingredients, and it's always a huge hit.wedge of sausage spinach stuffed spaghetti squash with melted cheese on top

    Tomato-Spinach Pesto Spaghetti Squash Recipe
    Pesto Spaghetti Squash is made with wine, sun-dried tomatoes and spinach. Packed with flavor, it’s an ideal vegetarian and gluten-free dish that everyone will love.
    Tomato-Spinach Pesto Spaghetti Squash on a blue and white rimmed shallow bowl

    Spaghetti squash is one of those foods, like a pear cactus or a cherimoya, that might be daunting to deal with if you haven't ever eaten one, or cooked one before.  You'll see though, that it's actually quite easy. And fun!

    fork holding spaghetti squash strands

    Roasted Spaghetti Squash

    Valentina K. Wein
    Learning how to cook Spaghetti squash is easier than you might think. The transformation that happens in the oven is something to behold, and you'll be using it in all sorts of recipes.
    Print
    Prep Time 2 minutes mins
    Cook Time 45 minutes mins
    Total Time 47 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 100 kcal

    Equipment

    • large metal spoon
    • Chef's knife
    • sheet pan
    • large fork

    Ingredients
      

    • 1 approximately (4-pound) spaghetti squash

    Instructions
     

    • Preheat the oven to 400°F, and adjust a rack to the center and cut about an inch off of the stem end of the squash.
    • Place the squash on the base you’ve just made and use a large Chef’s knife to slice down the center, vertically.
    • Use a large metal spoon to gently scrape out the seeds from both halves. (Don't worry about the stringy insides left from the seeds.)
    • Drizzle a bit of olive oil on a baking sheet and place both halves of the squash on top, round side up.
    • Roast in the preheated 400°F oven until they’re very soft, about 45minutes.  Use kitchen tongs to carefully turn the squash over to let them cool for a few minutes.
    • Use a fork to very gently pull the flesh away from the skin. It will naturally come off in strings.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 100kcal
    Keywords unique vegan sides, great side dishes for meats and stews
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Deb|EastofEdenCooking

      November 04, 2015 at 7:34 am

      I adore all the winter squashes this time of year! Your "how-to" is fabulous, easy and informative.

      Reply
      • valentina

        November 05, 2015 at 11:47 am

        Thank you, Deb. I too LOVE winter squash and it has finally cooled down in Los Angeles, so it's hitting the spot. Enjoy!

        Reply
    2. David

      November 10, 2015 at 5:42 am

      Hi Valentina! I have always cut my spaghetti squash at the equator, then (when cooked) used a fork in swirling motions to get out the threads. It reminds me of pulling cotton candy! Can't wait to see what you are going to serve on it! xo

      Reply
      • valentina

        November 10, 2015 at 9:36 am

        You and Greg both-- great minds think alike! 😀

        Reply
    3. Dawn - Girl Heart Food

      October 14, 2019 at 7:02 am

      I love spaghetti squash and this has just reminded me that I have to prepare some soon! Love all your tips here, Valentina! It always amazes me in the best kinda way how it turns out like spaghetti! So fun...the little things, am I right 😉 Pinned! I think it goes great with meaty sauces too...now I'm hungry, lol. Have a lovely week, my friend!

      Reply
      • valentina

        October 15, 2019 at 7:49 am

        Thanks, Dawn. Yes, it's a bizarre and amazing food. Enjoy and I hope you have a good week, too! 🙂 ~Valentina

        Reply
    4. David @ Spiced

      October 15, 2019 at 4:36 am

      Believe it or not, but spaghetti squash was one of the first things we ever grew in our garden. Of course, that was back in the South where things grow when you just toss seeds on the ground and walk away. 🙂 Either way, this post is perfect for the season! I love a good spaghetti squash recipe...great step-by-step photos here, Valentina!

      Reply
      • valentina

        October 15, 2019 at 11:08 am

        Super awesome you've grown these squash before! I love that. Enjoy and thank you. 🙂 ~Valentina

        Reply

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