I received many inquiries about the best way to prepare spaghetti squash, so I thought I’d write about my favourite method of roasting it, some suggestions, and two of my favourite recipe ideas for spaghetti squash.
First, Cut them lengthwise in half. After that, scoop out the seeds.
Next add the squash’s interiors with olive oil and then sprinkle the insides with pepper and salt. I have found that too excessive oil and salt at this point makes the squash somewhat wet, so a gentle drizzle and a small amount can be sufficient.
After that, you can poke a few holes into the squash’s skin with a fork. Finally, place the cut side to side on the baking tray. Could you put it in a 400degF oven?
One mistake I used to make was cooked my squash for too long. I used to cook it for an hour or more, and nowadays I bake it for 30-40 minutes. At first, I thought that the squash should be incredibly soft and fork-tender to allow the strings to be “spaghetti,” but over the years, I’ve discovered that I like the strands I cook with to be al indentation (and less soft and mushy) and I’ve found that the one hour mark seemed too lengthy. Naturally, your cooking time is dependent on the size of your squash as well as the temperature of your oven. Also, it can differ from squash to squash; therefore, you should adjust the cooking time accordingly.
Once it’s cooked at a cool temperature to touch, take a fork to break up the hairs. I prefer starting with the outside, then work towards the inside by fluffing them as I move.
It’s that easy! Sprinkle it with salt and pepper. Serve it as a quick vegetable dish. It can be incorporated into your favourite spaghetti squash recipes. Two of my favourites (pictured beneath): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.
How to Cook Spaghetti Squash
Prep time – 5 minutes
Cooking time – 35 minutes
Total time – 40 minutes
This is the method I use to create perfect spaghetti squash strands that are al dente for vegetable side dishes and main meals. The exact time will differ according to the temperature of your oven and the size of the squash.
Author: Jeanine Donofrio
Serves: 2 to 4
- One spaghetti squash
- extra-virgin olive oil
- Sea salt, freshly crushed black pepper
- Pre-heat the oven until 400 degF.
- Cut the spaghetti squash lengthwise, then scoop out the seeds and then ribbing. Sprinkle the inside part of the squash using olive oil, then sprinkle on salt and pepper.
- Cut the spaghetti squash with the cut side facing to the side on the baking sheet, and use a fork to poke holes. Roast for 30-40 minutes or until lightly browned on the outside and fork-tender but a little stiff. The cooking time will differ based on the dimensions of your pumpkin. I have also noticed that timings can differ between squash and squash.
- Remove the squash from your oven. Flip the squash over so that it’s cut-side up. When it’s cool to the point of touching, Use a fork to scrape and smooth the strings from both sides of the squash.