Do you ever feel like you are the last person on earth to learn how to do something?
Okay, so I had to ask my friend Mr. Google how to cook spaghetti squash recently, and it occurred to me, how did people know how to do anything before the internet? The funny thing is that cooking a spaghetti squash is actually kind of a no-brainer–that is, once you figure out how. Ha!
Ingredients
Spaghetti Squash
Olive Oil
Salt
Pepper
Parmesan {optional}
Directions
Preheat your oven to 400 degrees. Cut open the squash length wise. Scoop out all of the seeds. Line a baking sheet with a silpat {or foil} and place the squash cut-side down on the baking sheet. Put it in the oven to roast for about 1 hour.
When an hour is up, remove the squash from the oven and scrape out the inside with a fork into a bowl {now you’ll know how it gets its name, the squash will come out stringy, like spaghetti noodles}. Drizzle olive oil, salt, pepper, and garlic over the top of the mixture and then toss to mix. Top with Parmesan.
Enjoy,
Mavis
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Sarah says
This is my favorite way to cook a spaghetti squash. We have it almost weekly: http://paleopot.com/2013/03/stupid-easy-paleo-spaghetti-squash-meatballs/
Mavis Butterfield says
Thanks Sarah, I’ll take a look!
Nancy C. says
Hi, Mavis!
I just discovered spaghetti squash last year. I like to make it in the microwave because it is easy and fast. First I wash the squash, and then I stab it with a knife all around it about 10 times. I put it in a dish, cover it with a paper towel, and then cook it for about 9 minutes. Then I carefully rotate it and cook it for another 9ish minutes. When it is soft on the outside, I cut the stem end off, and then slice it down the middle, and remove the seeds. (This has worked well all but one time when it kind of exploded a bit…fortunately I had the paper towel covering it!) I like to make spaghetti squash lasagna.
cptacek says
I split in half, take out the seeds, put in a microwave safe dish with water in the bottom and microwave 12 minutes-ish with butter and cajun spice in it.
Steve says
Try it with a little butter and a touch of honey!
Dana says
We like to microwave it too to save time and heating up the house in the summer. But you HAVE to try it in a cold salad, not just warm. Cook in the oven or microwave as usual, then add some shredded carrots, peas, spinach, ranch style seasoning and if you’re frisky, a little diced ham and cheese. Delish!! It’s our favorite way to serve it, the cold, crisp texture is wonderfully addicting!
Andi says
I cook it – any squash – in the slow cooker. Wash it, seed it, cut in pieces that will fit and pour a little water in – maybe 1/2″. Let it cook for three or so hours on high. I do this with pumpkin and other squash, too.
Heidi P says
Spaghetti squash is one of my favorite veggies. We boil ours. Cut in half, deseed it then cover in a pot with water. boil 20 – 30 minutes. We like it with a creamy pesto sauce, parm & pine nuts. Yummmy
Lisa says
I don’t like to cut the squash raw, it’s too hard (whine). I put it in the oven (whole, no pokes or anything) on a baking sheet at 400 degrees for an hour. Easy to cut and remove the seeds once it’s done.
Jane says
Ha,thanks! I have one sitting here and I’ve been periodically staring at it today trying to figure out what to do with it!
Dawn says
We discovered that cooking the spaghetti squash on the Big Green Egg alongside the rest of the meal gives it a wonderful smokey flavor! Now we use the Egg to roast it all the time, even if no other part of the meal is prepared on the Egg. Yummmm!
Kim says
Pierce and microwave 5 minutes — then cut in half.
450 degree oven, cut side up, seed still intact. Rub on olive oil, S&up. Bake 45 minutes.
Deseed and scrape into a bowl.