For years we wanted to like spaghetti squash, but it always tasted watery and we would only eat it because of its low-calorie content. Until we made a life-changing discovery on how to cook spaghetti squash in the oven, where it becomes caramelized, tasty and finally enjoyable!
- Cut the stem off the spaghetti squash
2. Stand the spaghetti squash on the cut side and cut it length wise
3. Remove the seeds with a spoon
4. Bake the spaghetti squash cut side down
5.5. Bake it until slightly caramelized at the edges.
6. Scrape the strand on the spaghetti squash with a fork
Tips on How to Cook Spaghetti Squash - The Tastiest Way
- Make sure you cut off the stem of the spaghetti squash ( where it was attached to the vine). This will create a solid base to be able to safely cut it in half.
- Stand the squash up on a cutting board. Cut the spaghetti squash lengthwise while standing up on the cut side ( see image above). Use a sharp knife, since the skin tends to be tough.
- With the help of a large serving spoon scoop out the seeds and discard them ( or save them and plant them if you are lucky enough to have a garden and want to grow your own).
- Line a large rimmed baking sheet with parchment paper. Don't skip the parchment or the spaghetti squash will stick to the baking sheet
- Bake it cut side down,(no seasoning necessary) the goal here is to reduce the amount of moisture and to get some caramelized edges and strands that are loose and slightly al dente. Baking the spaghetti squash dry, without any water helps with that.
- Baking the spaghetti squash cut side down achieves two goals. One it cooks faster and two it caramelizes the edges.
- We prefer to season the spaghetti squash after cooking it.
- Spaghetti squash can be baked 3-4 days ahead and stored in a container until ready to use. Just re-heat it or add it to your favorite dish.
Other Spaghetti Squash Cooking Methods
- Cut in half and place in a baking dish with a couple of inches of water in the microwave. In our opinion, this method yields a watery mess, the flavor of the spaghetti squash gets watered down and the result just tasteless. We won't judge you if you want to go that route.
- You can also cut it in half and place in a baking dish with a couple of inches of water in the oven. This method yields very similar results to the microwave method and it takes much longer. We don't see the point of it.
- Sliced and baked, we really don't understand this method, because you end up with short strands of spaghetti squash instead of the fun long ones.
- Do you know any other methods to cook spaghetti squash? Please leave us a comment below and let us know!
What to do with a cooked Spaghetti Squash
- Add it to a Tex-Mex Mexican bake
- Add it to a shakshuka to add more vegetable goodness
- Add to your favorite pasta sauce, for a low-calorie dinner alternative
- Cook it with sugar to make a unique tart filling, find the recipe in our Cookbook Tahini & Turmeric
- Add it to your favorite bowl like this tempeh mango bowl
- Swap it in any recipe that calls for Zoodles
- Add it to a soup instead of noodles
- What is your favorite way to eat Spaghetti squash?
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How To Cook Spaghetti Squash (The Tastiest Way)
- Total Time: 50 minutes
- Yield: 8 cups 1x
Description
For years we wanted to like spaghetti squash, but it always tasted watery and we would only eat it because of its low-calorie content. Until we made a life-changing discovery on how to cook spaghetti squash in the oven, where it becomes caramelized, tasty and finally enjoyable!
Ingredients
Scale
- 1 large spaghetti squash
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper
- Cut the stem end of the spaghetti squash(so you can have a flat base to stand it on) and cut it in half lengthwise.
- Using a spoon, scrape out the seeds
- Place both halves cut side down on the baking sheet and bake for 45 minutes to an hour (depending on the size of the squash) or until the edges are golden and caramelized.
- Let the spaghetti squash cool until it is safe to handle and using a fork scrape the strands.
- Enjoy
Notes
See the post's tips on how to cook spaghetti squash
- Prep Time: 5
- Cook Time: 45
- Category: Vegetable
- Method: baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 31
- Sugar: 2.8
- Sodium: 0
- Fat: 0
- Saturated Fat: 0.9
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1.5
- Protein: 1
- Cholesterol: 0
Keywords: spaghetti squash, vegan , vegetable, low-calorie, how-to
Susan Nathan says
I have a hard time slicing an uncooked spaghetti squash so I soften it up in the microwave. (Puncture a few times with a fork, then microwave on medium just until it's easier to slice.) After slicing and cleaning out the seeds, I brush the insides with evoo and finish baking in the oven upside down on a cookie sheet. I cook until it's slightly caramelized then separate strands with a fork, add chopped broccoli, spinach, onions, garlic, cheese, etc, whatever I'm in the mood for or whatever I have on hand. I put it back in the oven until cheese melts. I top with sweet and spicy tuna after removing from the oven.
I'm going to try your method next time.
Thanks for all of the great recipes and ideas!!
Vicky & Ruth says
Thank you so much for your feedback Susan! It's a great idea to soften the Spaghetti squash in the microwave.
Zaz says
Hello, yes I know of another way of cooking it:
I cut and scrape like you but cut sides up , I lather it with raw grey salt and olive oil and bake it.
It’s so yummy you can eat it as is or add shredded sheep cheese at the end while the broil button is on
Vicky & Ruth says
Thank you for sharing your method for cooking spaghetti squash.
Deborah Urich says
I have put mine in the crock pot and it came out perfect.
Vicky & Ruth says
That's a great idea! We'll definitely give it a try. Thank you!
Johanna says
so easy to follow thank you
★★★★★