How to Make Spaghetti Squash. My favorite, baked. But you can also roast it or boil it! And it's so much better than pasta.
How to Make Spaghetti Squash: Baked
How to Make Spaghetti Squash
Spaghetti Squash. I think, "Yum!" Don thinks, "Yuck. Have that when I'm not home." So I do. It's gluten free. Low in calories, and tastes great as a substitute for spaghetti. I love the stuff.
It's easy to make. My favorite is baked. But you can:
Boil it: Boil it whole in a large pot of water for about an hour. Then cut in half and remove the seeds. Flake the flesh with a fork so it looks like spaghetti. (Kind of hard to do because it's so flaming hot.)
Bake it: Whole or cut. I prefer to cut it in half, remove the seeds an bake it cut side down for about 45 minutes to an hour. Or you can bake it whole (prick it a few times like you do a baked potato to let the steam out) for about an hour at 350F degrees and then cut it in half and remove the seeds. That's harder, though. The thing is hot!
Roast it: Cut in half, remove the seeds, brush with olive oil and roast it at 425F degrees for about 40 minutes until it starts to brown. (Easy peasy.)
Basket of squash. The yellow squash on the left is a spaghetti squash. Others pictured: sweet dumpling squash, butternut squash (lighter yellow one in the back), hubbard squash (green one).
I think the easiest is to cut it, seed it and bake it, so I'm giving you that method in the recipe. Serve it hot with some Pasta Sauce or butter and other veggies (like peas). Or try it my Roasted Spaghetti Squash and Citrus recipe. MMMMMMMmmmmm.
What You Need
You need a good chef's knife, a measuring cup, and a roasting pan or baking sheet. But do yourself a favor and buy a whole set of good knives and pans.
How to Make Spaghetti Squash Recipe
How to Make Spaghetti Squash
Ingredients
- 1 spaghetti squash
- ½ cup water
Instructions
- Heat the oven to 350F degrees.
- Cut the squash in half lengthwise.
- Scrape out the seeds.
- Put about an inch of water in a flat pan that will fit the squash.
- Bake the squash in the pan cut side down for about 45 minutes to one hour until tender.
- Remove from oven and flake the flesh with a fork so it looks like spaghetti.
- Eat!
Nutrition
Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Baked Spaghetti Squash Nutrition Label. Each serving is ¼ squash.
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How to Make Spaghetti Squash. 2 ingredients & one of them is water.
*Allergen Key
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
Elizabeth Herbert Cottrell
I've always done my spaghetti squash in the microwave -- cut it in half (this is dangerous and I hate it because it's so hard), scrape out the seeds, place cut side up in a pyrex dish with about a quarter inch of water. I microwave it on high for about 5-10 minutes depending on the size. Then be careful not to burn your fingers when you scrape out the "spaghetti noodles."
I'd love to find a safer, easier way to cut a raw squash in half. In the past, I’ve used a chef’s knife, a folded towel to protect my hand, and some muscle power. I want to try this suggestion that I read somewhere -- to score the squash with a knife and microwave it for no more than 4-5 minutes. It supposedly cuts more easily after that.
Lois
Elizabeth, great ideas. Thanks. What I do is take the point of the knife and poke it into the squash to begin the cut. When it starts to crack a little I change to the traditional sawing type cutting to cut it in half. However, I wonder if you could put it in an Italian (or French) bread pan to hold it steady while cutting? We have pans like these. I will have to try it!
I know I have boiled it whole before cutting and that is the WORST way to cut it safely because it's so hot. I still stand by my favorite way is to cut it in half and then bake it, cut side down. I did that yesterday after brushing a little olive oil on it and it turned out great. No water involved. Don did the cutting as he has strong hands and muscles!