Spaghetti squash has become wildly popular lately as a low-carb option to replace spaghetti noodles. It’s paleo-friendly, naturally gluten-free and fairly inexpensive. It is also super nutritious, offering significant amounts of vitamin C, vitamin A, iron, calcium, omega-3 and omega-6 fatty acids, which support a healthy immune system and can help prevent heart disease.
Last fall, I went through a pretty serious spaghetti squash faze. During that time, I experimented countless ways to cook, roast, and sauté that beautiful yellow vegetable (I even tried slow cooking it in the Crock Pot!) I have finally decided that this is my tried and true favorite way to prepare spaghetti squash.
First step is to cut the squash in half, lengthwise. Be sure to use a very sharp knife.
Next, using a metal spoon, scoop out all the “guts” (seeds and pulp.)
This next step is optional, and looking at other recipes, I found that not many other recipes call for this. Using my fingers, I like to rub the insides with olive oil and sprinkle on sea salt and pepper. I think it just gives it a little more flavor, but depending on what recipe you are using the squash for, you might want to skip this.
Place the squash face-down on a baking sheet and cook at 375 for about 45 minutes… Cook time will vary depending on the size of your squash.
They come out looking beautiful! I like to flip my squash over and allow to cool for about 5 minutes before shredding.
Last by not least, using a fork, just pull the strands out. It comes out looking like spaghetti noodles!
How to Cook Spaghetti Squash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Spaghetti Squash (about 2 lbs)
1 Tbs Olive Oil
2 tsp Salt
1 tsp Pepper
- Preheat oven to 375ºF
- Slice squash in half, lengthwise.
- Rub squash with olive oil. Season with salt and pepper.
- Place squash on baking sheet, cut side down.
- Bake in preheated oven for 45 minutes.
- Allow to cool for 5 minutes. Using a fork, pull the strands out.
How you decide to cook your spaghetti squash will depend on what you are using it for and how much time you have to spend on it. This may not be the fastest or most hands-free way, but in my opinion, it is the tastiest. Keep an eye out for another recipe coming soon… My favorite spaghetti squash entrée! Thanks for reading!