HOW TO COOK SPAGHETTI SQUASH (OVEN METHOD)
Spaghetti squash is a wonderful squash that resembles ‘noodles’ and is so easy to make. 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
- Category: Side, How To
- Method: Oven
- Cuisine: Vegan
Ingredients
- 1 spaghetti squash
Optional
- 2 teaspoons olive oil
- 1/2 teaspoon dried thyme, oregano, basil, etc.
- salt and pepper, to taste
Instructions
Preheat oven to 400 degrees F.
Cut: I like to start by slicing off the very top of the squash with the hard stem (which is hard to cut through when slicing in half). Cut squash in half lengthwise.
Scoop out the seeds with a spoon.
Cook your squash in one of two ways:
- Cook cut side down: Place squash cut side down on a rimmed baking dish. Bake on the middle rack for 35 – 40 minutes.
- Cook cut side up: Place cut squash cut side up on a rimmed baking dish. Optionally, brush each spaghetti squash half with olive oil and season with salt, pepper, and herbs of choice. Bake on the middle rack for 35 – 40 minutes.
Scrape: Let cool for a few minutes. Using a fork, rack or scrape the flesh in a top to bottom motion across the width of the squash. Discard the inedible outer skin.
Serve as is or with an assortment of toppings as seen in the notes below.
Store: Unused portions can be stored covered in the fridge for 2 – 3 days.
1 spaghetti squash serves 2
Notes
Oil-free: Both cooking methods are terrific without any oil.
Serving Suggestions:
- Serve with a little non-dairy butter and salt + pepper (or skip the butter altogether).
- It’s great with vegan ‘meatballs‘ and homemade marinara sauce (or your favorite jarred sauce).
- Make a spaghetti squash bowl with Savory Sauteed Kale or Vegan Collard Greens.
- Serve topped with Peppers, Onion, and Vegan Italian Sausage.
- Serve with Vegan Sausage, Potatoes, and Peppers (5 ingredients).
- Top with the flavorful Red Pepper Romesco Sauce.