How to Cook Spaghetti Squash- 2 Ways

How to Cook Spaghetti Squash- 2 Ways

Spaghetti Squash

I did not discover the glory of spaghetti squash until I decided to grow all my food.

Making noodles was fun and I often did that – but shoving a squash in the oven is easier than making pasta.  Much easier.

The first time I scaped out all those beautiful yellow noodles (from a gourd) it was exhilarating.

I was like…..

“I GREW NOODLES!”

Because I grew them, ya know…  in my garden.  And it was… like, radical dude.

I actually prefer spaghetti squash under my spaghetti sauce now.  Weird right?

When I  first started roasting spaghetti squash, I sliced it in half BEFORE I COOKED IT.  I scooped out the seeds & drizzled each half with olive oil.

Then I baked the 2 halves, open side facing upward, for an hour.

This created a nice carmelizing on the squash. It was toasty.  It was delicious.

BUT

Slicing a spaghetti squash in half is a bit like slicing a phone book in half.

Not only is it impossible, it can be dangerous.

Did you know you can cook the squash whole?

And slice it after it cooks.

Slicing through a cooked squash is like slicing through butter.

Much easier.

The only downside to cooking the squash whole is that it will be “juicier.”  If I roast it whole, I usually scrape all the squash “noodles” into a colander to drain.  Then I give them a squeeze to release moisture.  I don’t want a bunch of squash juice in my spaghetti.


The next time you are having pasta – but don’t want pasta – make some Spaghetti Squash!

It’s easier, healthier and I think it tastes better under spaghetti sauce.

There are 2 ways to do it:

Spaghetti Squash Method #1

Cut the squash in half (be careful – don’t hurt yourself).  Scoop out seeds and membranes.  Drizzle with olive oil.  Roast cut side up for 1 hour in a 350-degree oven.  Use a fork to scrape the spaghetti out of the gourd.

Spaghetti Squash Method #2

Roast the squash whole in the oven.  Let cool.  Slice in half, scoop out seeds & membranes & use a fork to scrape the spaghetti out of the gourd.

I like the flavor of method #1 but the ease of method #2.

Which is your favorite?

CJ

Print Recipe
Spaghetti Squash
2 ways to cook a spaghetti squash. Perfect every time.
Course Side Dish
Servings
servings
Ingredients
Course Side Dish
Servings
servings
Ingredients
Recipe Notes

Spaghetti Squash Method #1

Cut the squash in half (be careful - don't hurt yourself).  Scoop out seeds and membranes.  Drizzle with olive oil (rub to coat evenly).  Roast cut side up for 1 hour 350 degrees.  Use a fork to scrape the spaghetti out of the gourd.

Spaghetti Squash Method #2

Roast the squash whole in the oven at 350 degrees for 1 & 1/2 hours.  Stab the squash with a fork to see if it is done.  It should be tender.  Let cool.  Slice in half, scoop out seeds & membranes & use a fork to scrape the spaghetti out of the gourd.

Tip:  I scrape all the squash "noodles" into a colander to drain.  Then I give them a squeeze to release extra moisture.

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