This is by far the best and easiest way to prepare a spaghetti squash!
Maybe I’m wrong, but in my observation, spaghetti squash has been severely underutilized and poorly prepared. Cooking techniques are normally fairly basic: the squash is cut in half and cooked with butter and brown sugar, or it’s cut in half, cooked unseasoned, and then covered in a watery marinara sauce.
If you ask most people who have had it, they will tell you that they aren’t fans of it. Traditional forms of preparation have lead to the squash being bland, or overcooked, causing, like most vegetables that are mishandled, a legion of people to think they have a terrible texture or flavor.
What did this miraculous squash ever do to deserve such poor treatment?!
I was on the side of feeling that spaghetti squash was just a bland, watery, soggy vegetable; that was until I learned how to cook it “the right way”. Since then, I’ve been obsessed.
So, I’ve appointed myself Captain Save-a-Squash, and I’m here to rescue you from shitty squash!
Spaghetti squash is a healthy, low calorie, low carb, gluten free, and allergen friendly alternative to traditional wheat or rice noodles. You can pretty much sub these noodles in wherever you would use a thin, spaghetti style noodle. They don’t necessarily have the exact mouthfeel of traditional starch based noodles, but they do have a wonderful al dente texture and a slightly sweet taste that makes them craveable in their own right.
Also, if you’re into meal prepping, you can cook your spaghetti squash all at once, remove the noodles, and then you have noodles ready to go throughout the week. You’ll be surprised at just how many noodles one squash will yield.
But before I get into my cooking and cutting technique, I want to give you a list of reasons why this method is the best.
- There is zero prep involved. You just throw it in the oven and cook it.
- You don’t have to struggle to cut through an uncooked winter squash. If you’ve ever tried to cut into a raw butternut or kabocha squash, you know how sketchy that can be.
- This cooking method provides the highest yield of spaghetti squash noodles, and those noodles are nice and long.
- The noodles do not overcook or get soggy; they stay perfectly al dente.
- Not using any water when cooking this squash keeps the flavor concentrated, so you get a nice, sweet squash flavor.
So, without further ado, here is my technique for perfectly cooked spaghetti squash.
This method for cooking and preparing spaghetti squash is so easy and effortless, and it provides the best quality and flavorful squash noodles.
- 1 whole spaghetti squash (about 3 to 4 pounds)*
Preheat your oven to 375 degrees F.
Begin my rinsing off and drying your spaghetti squash.
Using a fork or a knife, poke a few holes around the surface of the squash.
Place your squash on a wire rack in the middle of your oven. If you are concerned about any juices dripping, you can place it on a baking sheet or place a piece of foil under the squash.
Bake for 1 hour at 375 degrees, turning over halfway though the cooking time. It's done when there is slight browning of the skin, and the squash gives slightly when squeezed. You don't want it to be squishy.
Carefully remove the cooked squash from the oven, and allow to rest on a wire rack until it is cool enough for you to handle.
Cut the squash in half through the middle of she squash, NOT from top to bottom.
Using a fork, remove the seeds and membrane from the center of the squash.
With your fork, gently liberate the noodles from the inside of the squash, trying not to break up any of the noodles. Continue removing the noodles until you have reached the solid outer edge. The outer edge (not the skin) is edible and delicious; it just doesn't "noodle" like the inside.
Use the spaghetti squash noodles wherever you would use spaghetti or thin rice noodles.
*If your squash is closer to 5 pounds, you might want to increase the baking time by 10 to 15 minutes.