The spaghetti squash, its yellow, oblong and once cooked turns into something pretty magical. Its flesh becomes stringy when pulled with a fork, hence the name spaghetti squash. You may think stringy squash sounds gross but in fact it’s quite delicious. Its texture is al dente and flavor mellow.
Considered a winter squash, it can be found year round in certain parts of the world. Here in California we’re lucky to have it available all year long. I’ve come to eat it often, especially in the cooler months when the oven is welcome.
And don’t throw those precious seeds away, you can roast them using this Roasted Pumpkin Seeds recipe. It works the same for most winter squashes. They’ll cook up light and crunchy, making for a delicious snack.
Once you’ve roasted your spaghetti squash, here are few recipes to try:
Without further ado, let’s get started. Today I”ll be sharing with you two ways to cook your spaghetti squash and my current favorite recipe using this fun squash.
HOW TO COOK SPAGHETTI SQUASH
The First Method
With this method you’ll cook your squash cut side down with about 1/8 inch of water on the bottom of a rimmed baking sheet/dish. The water helps to steam the squash and keep it moist. Once done use a fork to pull the flesh from the rind. This method has a more steamed and uniform look once cooked.
1. Cut in half, remove seeds…
2. Place cut side down on a rimmed cookie sheet with about 1/8 inch water on the bottom.
3. Once done (as shown below), use a fork to ‘rake’ the noodles with a fork, horizontally, from side to side (shown below).
On To The Second Method
This way you’ll cook with the cut side up adding a little olive oil and herbs and salt. Again you’ll want to add a small amount of water to the bottom of the pan for steaming. This way creates a more roasted/baked look along the edges. This method works great if you’re going to add any filling to the squash at any point while baking. If you’re watching your fat intake omit the oil.
I’ve tried both and there doesn’t seem to be any difference in texture. You would tend to think cooking cut side up would make the texture drier but it’s just the same as cooking it cut side down. It’s just a matter of preference, both are delicious to me.
1. Cut in half, remove seeds, brush with oil and sprinkle herbs along with a little salt & pepper, and bake.
2. Once done, using a fork, ‘rake’ the flesh horizontally (shown below).
HOW TO COOK SPAGHETTI SQUASH
Spaghetti squash is a wonderful squash that resembles ‘noodles’. Keep it simple with salt & pepper, or top with various ingredients.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 2 1x
- Category: How To
- Cuisine: Vegan
- 1 spaghetti squash
- 2 teaspoons olive oil (2nd method)
- 1/2 teaspoon dried thyme, oregano, basil, etc. (2nd method)
Preheat oven to 400 degrees F.
Cut squash in half lengthwise. Scoop out seeds with a spoon.
Cook your squash in one of two ways:
- Cook cut side down: Place squash cut side up on rimmed baking dish. Brush each spaghetti squash half with olive oil and season with salt, pepper and herbs of choice. Add 1/8 – 1/4 inch of water to the bottom. Bake on the middle rack for 35 – 40 minutes.
- Cook cut side up: Place cut squash cut side up on rimmed baking dish. Add 1/8 – /1/4 inch of water to the bottom. Bake on the middle rack for 35 -40 minutes.
Let cool a few minutes. Using a fork, rack or scrape the flesh in a top to bottom motion across the width of the squash.
Serve as is or with an assortment of toppings. Unused portions store great covered in the fridge.
1 spaghetti squash serves 2