Spaghetti squash tastes like pasta, but it can be prepared differently than actual spaghetti. Here’s how to cook spaghetti squash from the comfort of your own home!
Pasta is such a delicious dinner staple. It’s comfort food, it goes with anything, there are many sauces one can mix with it, and well, sometimes carbs are so worth it.
But, there comes a time (it only took me 30 years to get there!) when you look for healthier options. Whether it be because you swear you’ll stick to this year’s resolution or because you want to follow a trend, inevitably spaghetti squash comes into your field of vision.
What is Spaghetti Squash
Spaghetti squash is the edible part of winter squash. It makes a delicious substitution for pasta.
One serving of spaghetti squash has about half the calories of one serving of spaghetti noodles, and just a quarter of the carbohydrates. You’d never guess this was such a low-carb dish, and it’s gluten-free too!
It cooks quickly in an oven and is easy to prepare and prepare with a variety of dishes.
I truly have not found a sauce that I would normally use on my pasta dishes that doesn’t go well with spaghetti squash. The flavor of a red sauce or white sauce goes well with this dish.
Here’s how to make it –
How To Make Spaghetti Squash
YOU WILL NEED –
- spaghetti squash
- olive oil or melted butter
- salt and pepper
- favorite pasta toppings – tomato sauce, marinara sauce, mozzarella cheese, grated parmesan cheese, meatballs, fresh basil, garlic, parsley, fresh herbs, etc.
Prepare The Squash
The first step to getting that perfect roast is to cut open your squash. Sometimes spaghetti squash, for all its good intentions, wants to give you a hard time in the beginning stages. I’ve NEVER had an issue cutting into mine, so I’m either amazing or lucky.
There are articles out there that’ll tell you how to more efficiently cut a spaghetti squash vertically in half and get through the tough outer skin of the vegetable. Grab a cutting board and stick the point of a sharp knife into the squash and then wield that blade down until it’s broken the skin. I then continue to slice it all the way around the squash. It’ll be harder at both ends while cutting through the stem, but you can do it!
Next, the seeds need to be removed. Grab a spoon and scoop them out so the flesh is smooth. (Set them aside for roasting later with some salt and spices – they are like Pumpkin seeds, totally delicious!)
Drizzle some olive oil over the exposed halves of the squash, and sprinkle with a generous amount of both salt and pepper.
Cook The Squash
Turn each half over so the cut side is face down on a lined baking sheet. Put those beauties into the oven for about 40 minutes, or until the insides are tender and the skin can be easily pierced with a fork.
Pull it out of the oven and then wait for a bit for the squash to cool enough to handle.
Now comes the really cool part – use your fork to scrape out the innards of the squash. Just look at those lovely strands of spaghetti!
You can serve your spaghetti squash right inside the shell to make “Spaghetti Squash Boats” or serve it on a plate or in a bowl. Top it with your favorite pasta toppings and you’re good to go!
Here’s a printable Spaghetti Squash recipe card for your convenience –
- 1 spaghetti squash, you may end up with leftovers
- 2 tbs extra-virgin olive oil
- salt, pinch
- pepper, pinch
- Preheat oven to 375°F. Cut the squash vertically.
- Drizzle one tablespoon and a large dash of both salt and pepper on both internal sides of the squash. Flip the squash over so the cut side is face down on a lined baking sheet. Cook for 40 minutes or until skin is easy to pierce with a fork.
- Remove from oven and allow to cool enough for handling. Once cooled, use a fork to scrape out the insides.
- Top with your favorite sauce and pasta toppings and enjoy!