Have you ever tried spaghetti squash? How do you turn that squash into those cute noodles? It’s easier than you think! Get the tips and tricks you need here.
How to Cook Spaghetti Squash
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Spaghetti squash is such a fun vegetable! (Actually, it’s technically a fruit… but who’s counting?) But how do you get it from that oval-shaped yellow squash thingy into those cute noodles everyone talks about? It’s not that hard, you just need a little patience! Here are my best tricks for cooking spaghetti squash.
How Do You Cut Spaghetti Squash?
Start by washing off the surface of your spaghetti squash. Run it under cold water and give it a gentle scrub with a vegetable brush. Lay it down on a large cutting board, and grab a sharp chef’s knife. Cut the spaghetti squash lengthwise (through the stem end). You should have two long, thin ovals of squash (not fat round ends).
Use a spoon to scrape out the seeds and the pulp from the center of the squash. If you scrape too deep, you’ll start to remove some of the stringy flesh. Try to get just the seeds and pulp, but leave as much of the flesh behind.
Now you’re ready to cook the squash!
How Do You Cook Spaghetti Squash?
Line a lipped baking sheet with aluminum foil. Spray the foil lightly with baking spray. Lay the squash cut side down on the baking sheet. Bake it at 375 degrees for 40-50 minutes, until the squash easily squishes in your hand. Turn the squash over (cut side up) and let it rest until it is cool enough to handle.
(Scroll down to the recipe card for printable instructions.)
How Do You Make Noodles from Spaghetti Squash?
Now the fun part! Grab a fork. Hold one half of the spaghetti squash firmly in your hand. Use the fork to scrape the inside of the squash out into a bowl. The “noodles” form by themselves as you scrape!
If you want longer noodles, scrape the short way across the squash (like in the photo below).
If you want shorter noodles, scrape the long way down the squash (like in the photo below). The squash “fibers” run around the outside of the squash in a circle. If you scrape in the same direction, you’ll pull them out mostly whole. If you scrape across the circle, the squash pieces will break up and you’ll get smaller noodles.
We like to eat it as a side dish sprinkled with a little salt and pepper. Or use it in place of (or in addition to) pasta in your favorite recipe. Spaghetti squash has a pretty mellow flavor, so top it with your favorite spices or sauce and enjoy!
Stock up on extra spaghetti squash in the fall, when it’s in season. Spaghetti squash will keep for up to 3 months when stored in a cool, dry place. (We haven’t had much luck with it lasting that long.) If you’re not sure you’ll use it up before then, cook extra spaghetti squash, scrape it into noodles, and freeze the cooked squash in Ziploc freezer bags.
Enjoy!
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Printable Recipe Card for How to Cook Spaghetti Squash
How to Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash
- Optional: salt pepper, other seasonings, salsa, other sauce for garnish.
Instructions
- Cut spaghetti squash in half lengthwise (through the stem). Using a spoon, scrape out the seeds and pulp from the center of the squash.
- Line a lipped baking sheet with aluminum foil and lightly spray with baking spray.
- Place squash cut side down on the baking sheet.
- Cook at 350 degrees for 40-60 minutes, until the squash is tender.
- Let the squash cool until it can be handled.
- Using a fork, scrape the inside of the spaghetti squash out into a bowl.
- Season with salt and pepper, or use your favorite seasonings, salsa, or sauce.
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Thanks so much for your ‘how to” posts. They are very helpful and I am over 60 and have been cooking all my life. You touch on things I may have never tried because I did not know how to use them. Thanks again!
Such a great way to trick kids into eating healthier lol – thanks for sharing on Homestead Blog Hop! We are featuring you this week! 🙂
Hooray, thanks for the feature! 🙂