How to Cook Spaghetti Squash

How to cook spaghetti squash. If you've ever been intimidated by that big yellow squash, don't be! It's so incredibly simple and delicious.

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This delectable yellow stringy squash makes me happy! I've cooked it many ways in my life, and it's flat out dangerous to try to cut it in two before cooking; you may need a chainsaw or you could lose an appendage!

I've tried the microwaving method, and although okay, I much prefer this method of baking the spaghetti squash.

Ready, set, go!

You need:

  • a spaghetti squash
  • butter
  • salt and pepper

Take the entire, uncut spaghetti squash and place it on a large baking sheet.

Place it into a preheated 375 degree oven for approximately 1 hour. Approximately because a smaller squash may cook a little quicker and a larger one a little longer.

Remove from oven, and a sharp knife should easily pierce the tough yellow skin. I let it cool off a bit. I'm warning you, it will be hot!

Cut in half lengthwise and use a spoon to scoop out the seeds.

Take a fork and pull the stringy flesh away from the shell. It should pull away easily, but still be a little firm, not mushy either.

Put into a large bowl and toss with desired amount of butter; I use 1/2 stick. Then I add plenty of sea salt and a little fresh ground pepper to taste.

I know many people use spaghetti squash as a substitute for pasta, but 1) it tastes nothing like pasta (I like it better actually) 2) I never can get past the simple flavor of it buttered with salt! Maybe someday I'll force myself to try it a different way. Maybe.

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Enjoy!

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