How to Cook Spaghetti Squash

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.

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 a squash that's shaped like spaghetti when it's cooked. Sometimes called Vegetable Spaghetti, it's a fantastic gluten-free alternative to spaghetti - but, please don't think it's at all the same thing. Both its taste and texture are quite different.
• 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.

What does it taste like?

• While nothing like a typical noodle, its texture is quite lovely -- soft with a slight crunch. It has a very subtle nut-like, buttery flavor, though it's fairly bland otherwise.
• Baked and roasted spaghetti squash becomes caramelized in the oven, which brings out a natural subtle sweet flavor.

Now let's learn how to cut, remove the seeds and roast it . . .

How to Cut Spaghetti Squash

* PRO TIP * Before you begin, use a fork to poke holes in a few areas on all sides of the squash. Then microwave it for 2 minutes. This will make it much easier and safer to cut. (This is one of the best tricks for cutting all hard winter squash.)

- On a clean, dry and flat surface (a non-slip cutting board is perfect), use a chef's knife to cut about an inch off of the stem end of the squash. Place the squash on the base you’ve just made and slice down the center, vertically.

* PRO TIP * A sharp knife is much safer than a dull one!

Removing the Seeds

- Use a large spoon to gently scrape out the seeds from both halves. (Don't worry about the stringy insides left from the seeds.)

How to Roast it

- Drizzle a bit of olive oil on a parchment-lined sheet pan and place both halves of the squash on top, cut sides down.

- 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.

- Use a fork to very gently pull the flesh away from the skin. It should happen easily and turn into 'strings' as it comes off. You will know the squash is ready when the fork effortlessly forms these noodle-like strands. They should still have a slightly firm texture. (If we were making regular pasta you'd call the texture al dente, which means to the tooth.)

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.
• 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. It can also be frozen once it's cooked -- again in an airtight container. It can be frozen for about 3 months.

Uses for Spaghetti Squash

Spaghetti squash is quite good on its own, with a drizzle of olive oil and a sprinkle of salt and black pepper. That said, its flavor is fairly mild, and it can take on a lot of other flavors.

• Mix it with other vegetables. I think it's great with dark leafy greens, robust vegetables, like brussels sprouts, and meaty and cheesy sauces.
• Add sauce. You can treat it like pasta and add your favorite spaghetti sauce and meatballs. And like butternut squash and pumpkin, it's also amazing drizzled with Brown Sage Butter.
• Mix it into salads. It's typically served warm, but could also offer a lovely, unique crunch to a salad.
• Add it to soups. It's fabulous in lemon soup with chicken.
• Stuff it. Spaghetti squash can be mixed with all sorts of delicious ingredients mixed into the 'noodles' and served directly inside its skin, like a bowl.

Below are two of my favorite recipes with spaghetti squash:

Stuffed Spaghetti Squash with Sausage
This recipe delivers a ton of delicious flavor from fresh, simple, ingredients, and it's always a huge hit.

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 loves.

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!

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