Also, tune in for next week when one of my favorite pasta sauces that I serve over spaghetti squash or regular noodles!
I typically prepare it in the microwave (which I will explain later), but since I had more than a few squash to roast (remember?), I used the oven as well. Okay, let's get to the recipe!
How to Cook Spaghetti Squash
What You Will Need
- Spaghetti Squash (3 - 4 pounds)
- Sharp knife & cutting board
- Baking sheet
- Olive oil
1. Carefully cut the squash in half lengthwise with a sharp knife.
2. Scoop out the seeds and pulp. I discard them, but you can roast the seeds if you wish.
3. Brush the squash with olive and season it with salt and pepper.
4. Place the squash cut side up and bake for 45 - 50 minutes at 375°F.
- Note: A smaller spaghetti squash will require a shorter cook time and a larger spaghetti squash will require a longer cook time. Make sure to check often to see when the flesh is easily pierced with a fork.
5. Let the squash cool so you can handle it.
6. Scrape the flesh into "noodles," which is super easy!
That's it! Just top it with your favorite pasta sauce, such as marinara sauce, pesto, or the Creamy Burst Tomato Sauce I'll share next week!
Lastly, if you prefer to cook the squash in the microwave, it couldn't be simpler. Here is the quick rundown:
- Using a knife, carefully pierce the flesh of the squash all around several times.
- Microwave 10 to 12 minutes, turning upside down halfway through.
- Let cool.
- Cut the squash open and discard the seeds and pulp.
- Scrape the flesh into noodles.
It is really simple and it is definitely fun to twirl the "noodles" like regular pasta. Be warned that it is definitely not the same texture, but it is a nice healthy substitute every so once in a while. Enjoy!
Have you eaten spaghetti squash before?
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