Spaghetti squash is my favorite alternative to traditional pasta.
The noodle-like strands pair perfectly with your favorite pasta sauce, while being naturally gluten-free! Loaded with range of vitamins and minerals, including vitamin C, folate and manganese, it’s not only delicious, but also a nutritious addition to your meal rotation.
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How To Cook Spaghetti Squash
Preheat your oven to 400F and line a baking sheet with a Silpat or parchment paper.
Wash off the outer shell of the squash, and cut it in half, lengthwise. (This is the hardest part– be careful!)
Use a large spoon to scoop out the seeds.
Place the squash halves cut-side-down on the lined baking sheet, then roast in the oven for 30-45 minutes at 400F, depending on the size of your squash.
(When the spaghetti squash is ready, the skin should be easily pierced with a fork.)
Using a fork, scrape it along the flesh to reveal the noodle-like strands and serve immediately!
How To Cook Spaghetti Squash
Ingredients
- One spaghetti squash
Instructions
- Preheat your oven to 400F and line a baking sheet with a Silpat or parchment paper.
- Wash off the outer shell of the squash, and cut it in half, lengthwise. (This is the hardest part-- be careful!)
- Use a large spoon to scoop out the seeds, then place the squash halves cut-side-down on the lined baking sheet.
- Roast in the oven for 30-45 minutes at 400F, depending on the size of your squash.
- When the spaghetti squash is ready, the skin should be easily pierced with a fork.
- Using a fork, scrape it along the flesh to reveal the noodle-like strands and serve immediately!
Nutrition
Per Serving: Calories: 210, Fat: 3g, Carbohydrates: 46, Fiber: 10g, Protein: 4g
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The following sauces pair perfectly with spaghetti squash noodles:
Enjoy!
I WANT to like spaghetti squash. I really do. But I’ve tried it a few times, and it just tastes like string to me, even with my favorite marinara sauce. ::sadface:: Any tricks to making it so-good-you-can’t-not-like-it?
I think the key for me is NOT using marinara sauce!
I’ve tried spaghetti squash with marinara, and it grossed me out– probably because it doesn’t taste like traditional pasta. It’s slightly sweet and earthy, so the addition of a sweet marinara is just too much.
I prefer taking a more savory approach– like a pinch of salt, nutritional yeast, or a pesto sauce– to balance out that sweetness. I liked the way the nutritional yeast + salt combo today kinda dried out the noodles a bit, too!
Hope you find a version that you enjoy! 😀
Those are great tips! I never thought of it that way – sweet+sweet. Pesto is a great idea…or maybe earth balance/salt/nooch…I’m wishing I had a spaghetti squash on hand right now so I could try!
Ditto. The only time I ate spaghetti squash was with marinara sauce and I didn’t like it. Will have to try nut. yeast + salt + sage!
Yay! I’m so glad you had nutritional yeast success! I don’t use a whole lot of it either (probably because I’m not big on the taste of cheese to begin with so I don’t really feel the need for a substitute), but I love how, like you’ve shown, you don’t need that many ingredients to make an awesome spaghetti squash dish!
I keep forgetting about spaghetti squash and I love it so much! Thanks for the reminder AND for making it “cheesy” 🙂
Hey Megan,
I’m a member of the detox the world community and I’m in love with the recipes you post! It’s nice to have a place I can read the recipes and not have to think of a bunch of modifications to make it more detox friendly. I had this exact meal tonight minus the butter and I like to add a little pepper to my squash. Thanks for all the yummy inspiration!
Jamie
Thanks for the food tip on Spaghetti Squash. I will be trying the oregano and nutritional yeast.
Looks and sounds delicious. Tried your quinoa pilaf last night and really liked it. I’m thinking spaghetti squash is definitely on my menu for next week. My favorite thing to make on a rainy day in the fall is definitely soup! It’s nearly potato leek season for me!
Hi
This recipe is so easy yet so yummy. I even baked the squash in the crock pot. I need to run to the farmers market and buy up all the spagetti squash that are left!
I just picked up another squash to make this again, too! So yummy. 🙂
What else can I use besides spaghetti squash? I live in Australia and I’ve only seen Japanese pumpkins and the longer pumpkin that’s orange.
You can roast any type of squash using this method, but only spaghetti squash will have the unique noodle-like strands!
I LOVE SPAGHEITI SQUASH..I BOIL IT IN SALTED WATER TIL A FORK GOES IN EASILY,THEN CUT IT IN HALF AND REMOVE THE SEEDS..IT IS DELICIOUS WITH SALT, PEPPER, PARMESAN CHEESE AND GRASS FED BUTTER. DELISH !
Hi Megan,
Sometimes when I roast spaghetti squash it comes out watery. Any remedies for that? I sometimes find that it is especially watery the day after roasting it. I do leave it until it has cooled down before scraping the “noodles” and I have even left the halves flesh side up so that the steam doesn’t get trapped and continues to cook the squash. I would appreciate any other tips that you may have to alleviate the post-roast wateriness.
Just want to say that cutting the spaghetti squash around the waist makes the strands extra extra long. Cutting it lengthwise chops the strands in half. 🙂
Can cooked spaghetti squash be frozen? Or will it come out too mushy? I am having an obsession with crustless quiche right now, would be nice to have some prepared squash on hand for a quick meal.
This is so helpful, my spaghetti squash turned out perfect!