How To Cook Spaghetti Squash
First cut it in half. Use a big knife, stab through the middle and wedge it down toward the outside. Then take out the knife and repeat on the other side working outwards. (It’s easier that way than trying to cut through the whole thing at once).
Then scoop out the seeds and pulp in the little cavity, and bake it in a 350* oven – face up – for about 45 minutes – or until it looks like it’s starting to dry out and you can easily insert a fork into the flesh. (You can roast it whole, but it takes longer.)
Lastly, when it’s cooled down some, take a fork and scrape out the strands. The more you separate them, the more volume you’ll get! You can do this during the afternoon or the day before since it takes a while and then just microwave it when you’re ready to serve and are hungry.
{ 34 comments… read them below or add one }
Just as another suggestion to cooking spaghetti squash (a quicker method):
Cut like Kath says and place halves in 1inch of water in a casserole dish. Microwave for about 7-8 minutes and let cool. Scrape with fork.
Its quick and the consistency is the same as when you use the oven…
I LOVE spaghetti squash. Another tip is to just have the folks in the produce section cut it and wrap it for you before you even leave the store. I have them cut it and wrap it well into two sections, since we use only half at a time (I just make sure to use both within two days..). I hate cutting squash and I do this with all squash I buy. All the harder ones anyway.
Also, I second Angelicas method for cooking. So easy and quick! Especially wonderful for summer when you just don’t want to use the oven!
What is spaghetti squash called in the UK, I read about it constantly on blogs, but I cannot figure out which squash it is over here. Is it even available in the UK?
Thank you.
Aisha ,
I really have no idea what spaghetti squash is called in the UK, but my guess would be it’s the same. Have you checked in some specialty stores?
Kath
Aisha – I have been looking for spaghetti squash for AGES in the UK and was never successful and then randomly saw it in Waitrose yesterday. It was called Spaghetti Squash (not spaghetti marrow as Jenn says below).
I have never tried it and am very excited! Going to try it tonight. Thanks for the cooking tips Kath!
wikipedia.org says they call it spaghetti marrow in the UK.
Definitely have someone in the store cut it in half! It’s like carving a pumpkin! Very delish!!!
Hmmm Hmmm Good
I cut mine in half, then I scoop out the iunsides. But I boil it like you would pasta. does this affect theflavor in any way? It tasted pretty good to me still.
I never made Spaghetti Squash before tonight. I simply heard about it, looked up what it looked like online, went to the store, bought it, watched it sit on top of my microwave for a week, then decided to make it. It really tastes like spaghetti, just with a crunchy texture. Is there any way to avoid that crunchy texture without compromising the cool pasta-look to it?
I’d say to cook it a bit longer next time?
What do you eat with it? Do you put tomato sauce on it like you would regualr spaghetti? I have never heard of this before but looks very interesting!
I am making it today for the first time as well. I think I am going to put tomato sauce on it like regular spaghetti. I hope it is good as you all say it is.
i too am cooking this for the first time tonight. actually its the first time ive ever bought a squash ( of any kind) lol my sister told me about this and i have been excited about it since. so im gonna try it ou, see if i like it then attempt to try it on hubby and kids “the picky eaters”. my sister used the squash, ground turkey and spaghetti sauce. im just going for the squash and sauce… well see how i like it, then maybe brave the turkey. but i supposed you could used beef as well. seems from reading everywhere that you can use it really in place of pasta for any dish. im excited! a nice healthy alternative to pasta!
Has anyone ever been able to find one of these in Australia?
I haven’t but would love to try it so if anyone knows where to purchase I’d be thrilled.
Hi Liz, after watching DR. oz show the other day I decided to find out if we can buy it here.
I just rang my local green grocer and they get it often but apparently it is not cold enough yet. Try your local green grocer and see if they can find a supplier, I am in Qld. Brisbane.
Good luck, hope you find it
I cook mine the way you said, and while it cooks, I steam mixed vegetables and sautee onions and celery. I also make some pomodoro sauce (super thick marinara). I mix everything together and it will last for several days. It’s about 100 calories for a cup.
Hi Liz, I am in Adelaide, Australia and I just bought some today! I have been keeping my eye out for it – and finally found it – it was at my local green grocer/ Asian food store.
We are going to have it with a bolognaise sauce – cant wait
Hope you can find it soon.
Lea
Can I use Kabocha Squash instead?
I am trying this kind of squash for the first time. But im putting a twist on it. Im making chicken stir fry but using the squash instead of yakisoba noodles. Im also placing the squash in my egg rolls….Will let you all know how it taste’s
I lovethe thought of it in egg rolls!
A little confused, it says to bake it face up, but in your picture it is face down. Which way is right?
I first roast it face down to steam and end with face up if I'm adding toppings. sorry for the confusion.
I am so excited to try this!
I loved it! It was so good, I used my pasta sauce recipie and its just like eating spaghetti without all those bad calories! I also loved that I could bake the seeds and snack on them the next day
Great recipe! I’ve completely fallen in love with spaghetti squash. It tastes sooo great!
A friend of mine served spaghetti squash to me with olive oil and basil as the topping, and it was really good. I am baking it myself for the first time today … and I will try those same toppings.
I grew my own spaghetti squash this year, so fresh when picked right off the vine. I like baking the squash because it comes out a little drier when shredded and stored in the fridge.
My family has eaten spaghetti squash for years, but has completely negated the healthy virtues by putting on butter and brown sugar. You can also use cinnamon, too. Very tasty. I’m eager to try it in lieu of rice/spaghetti/potatoes.
I love drizzling it with olive oil ,baking it sliced side down. Heat up some Rotel tomatoes (they’re nice & spicy) pour over the shredded squash then sprinkle with some fresh parmesan cheese!
Can I bake it tonight and shred it tomorrow?
I think it would shred better warm, but I don’t see why it wouldn’t shred cold
It shreds pretty easily warm or cold. I will cut mine in half but bake it with the seeds in, then scoop out the seeds after I’ve let it cool–much easier than scooping out the seeds when it’s raw, although it’s not THAT hard in the first place. I had my husband bake it once and he left the cut sides up instead of turning it face-down, and I was worried it would be too dry. Turns out I prefer it that way, because when i do it face down it gets a little watery when spaghetti sauce is added.
We’ve been cooking this for years. My son decided he didn’t want to clean up extra dishes, so he started cooking it cut in half, scooped out, seasoned with garlic powder, toasted onion powder, italian herbs, smoked sweet paprika, and a drizzle of olive oil. He just placed them face up on the oven racks and roasted them. They taste and smell heavenly. Cooking them face up the entire time makes it drier, so it doesn’t get so watery when/if you add spaghetti sauce.
If you want to slowly introduce it to your family I would suggest starting out with half squash and half pasta, I do this when I want to stretch our pasta for dinner.