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There are some different ways of cooking spaghetti squashBut roasting in the oven always produces the most delicious flavor. And those caramelized edges are everything! Watch my video below for a quick step-by-step tutorial.
Since we jumped into fall this week, I thought it was the perfect time to cook up some spaghetti squash, one of my favorite fall vegetables.
I still remember the first time I ate spaghetti squash in a restaurant years ago and thought, “Wait, is that so naturally? In strings, like pasta?
I honestly thought that the waiter was lying to me and that a cook in the back was mashing the pumpkin into pasta. Sort of like making zucchini noodles or spiral vegetables. But no, it really comes straight out of the pumpkin this way … making it Mother Nature's version of gluten-free pasta!
Should spaghetti squash roast or microwave?
If you search the Internet how to cook spaghetti squash, you will find several different methods. Roast it whole (after stabbing it several times), microwave it (whole or in half) and roast in the oven, cut in half with a drizzle of olive oil (my favorite method).
Sure, the microwave is a little faster, but the taste of roasting with a little olive oil, salt, and pepper is far superior. I mean, you don't have any additional work (if you don't want to). Just serve the spaghetti squash directly, it's delicious!
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How to cut spaghetti squash
You will also find many comments on how to cut the spaghetti squash, longitudinally or in the middle. Supporters in the middle argue that you will get longer noodles, as the noodles naturally form in bands around the narrowest width. Some even suggest cutting it into multiple slices to take advantage of that.
But as you'll see in the video above (and my brow furrowed, ha!) Cutting the squash is by far the most difficult part of eating it, so having to cut multiple slices is definitely not something you want to undertake.
So when it comes to cutting lengthwise or midway, it really is 6 to 1 half a dozen to the other. If you cut it lengthwise, it is easier to take out the noodles once they are cooked. If you cut it on the narrower side, it's easier to cut (usually a slice with a larger knife) but then a little more work to scrape the noodles off. So choose your favorite.
I think the length of the noodles is almost the same in both directions, so don't let that influence you. For me, it all depends on how big the spaghetti squash is to start with and how it seems a little easier to cut.
Also, you can microwave the spaghetti squash for a couple of minutes before slicing it, even if you choose the oven roast method, for easier slicing.
How to cook spaghetti squash
Once you've cut your spaghetti squash, the rest is super easy. Drizzle with avocado oil (or olive oil) and sprinkle with salt and pepper. Then flip it over on a baking sheet and cook cut side down for 35-45 minutes at 400 degrees Fahrenheit.
When you take it out of the oven, flip it over and use a fork to scrape the meat into long spaghetti squash noodles. Check out the video below to see how I do it.
Spaghetti squash is wonderfully delicious straight from the oven. But if you're feeling a little creative, just mix up some of your favorite veggies or top the squash with a variety of sauces.
You can use spaghetti squash any way you use zucchini pasta or noodles. Personally, I love spaghetti squash with broccolini and truffle oil. But any of my zucchini recipes can also be modified, like my zucchini noodle caprese, zucchini pasta with garlic and lemon shrimp, and spaghetti bolognese spaghetti.
I could even top the spaghetti squash with the sage and walnut pesto from my Sweet Potato Gnocchi recipe. Enjoy!
For easier cooking tutorials
See how to cook spaghetti squash
While it's easy to cook spaghetti squash (after you've done it once or twice), it always helps to watch a quick step-by-step video. Give him a watch!
How to cook spaghetti squash (easily)
Preparation time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 4 servings
Spaghetti squash is a great fall vegetable. There are a few different ways to cook spaghetti squash, but roasting in the oven always provides the most delicious flavor. Check out the video above to see how easy it is to cook!
- 1 spaghetti squash
- 2 tablespoons of olive oil
- salt and pepper
Preheat your oven to 400 degrees Fahrenheit.
Carefully cut the spaghetti squash in half lengthwise and use a large spoon to scoop out the seeds.
Coat the inside of the spaghetti squash with olive oil and sprinkle with salt and pepper.
Flip the spaghetti squash onto a baking sheet and cook for 35-45 minutes, depending on size. You know it's done when the top of the spaghetti squash can be easily pierced with a knife and the bottom edges have turned golden.
Let the spaghetti squash cool to the touch, then use a fork to scrape the inside and create long strands of spaghetti squash noodles. Serve immediately.
- Spaghetti squash is notoriously difficult to cut. Make sure your knife is sharp and be very careful when cutting. See my note in the microwave instructions too.
- If you need new baking sheets, I recommend these sturdy baking sheets that don't sag in the oven.
Calories: 182.1kcal, Carbs: 29.3g, Protein: 3g, Fat: 7.9g, Saturated Fat: 7.9g, Sodium: 81.8mg, Fiber: 6.4g, Sugar: 11.5g
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