Spaghetti squash is a staple in my diet. It’s a great replacement for gluten-filled carbohydrates, like pasta. Despite popular belief, cooking a spaghetti squash is pretty darn easy. So, I decided to de-bunk the myth that spaghetti squash is hard to cook by sharing my two favorite ways to cook it!
Spaghetti Squash Nutrition
Nutritionally, spaghetti squash is similar to other winter squash. It is relatively low in calories and carbohydrates, while also ranking low on the GI scale. It contains fiber, B vitamins, and other minerals to nourish your body and keep your blood sugar stable.
How to Serve Spaghetti Squash
Once cooked, you want to scoop out the soft flesh and seeds. Use a fork to “fork” out the squash from the skin. It should naturally form spaghetti-like noodles.
Serve the spaghetti squash warm with your choice of sauce, meat, and veggies. Try my recipe for Spicy Garlic “Noodles” with Prawns!
How to Cook Spaghetti Squash
Cooking spaghetti squash is easier than you might think. I'm sharing two of my favorite ways to cook the perfect spaghetti squash!
Ingredients
- Whole spaghetti squash
- ~1 tbs cooking fat
Instructions
Option #1: Roasting in the Oven
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Carefully cut off the ends of the spaghetti squash (where the stem is) and slice in half longways.
Lightly coat with cooking fat of your choice. Place on the baking sheet skin side up.
Bake for ~1 hour (longer for a bigger squash, less for a smaller squash). It is done when you can easily pierce the skin with a fork.
Let cool, then remove seeds with a spoon. Discard the seeds. Use a fork to "fork" out the squash onto a large plate or bowl.
Serve according to your recipe!
Option #2: Microwave
Using a kinfe, carefully pierce the squash all over (about 5-6 times).
Place on a microwave safe plate and microwave for 4 minutes. Let sit for 1-2 minutes before rotating the squash and microwaving for another 4 minutes. Continue this cycle until you can easily peirce the skin with a fork. Typically, this takes about 3-4 intervals.
Once cooked, let cool for 10 minutes. Then, cut off the ends of the squash and slice in half longways. Remove the seeds with a spoon and discard. Use a fork to "fork" out the squash onto a large plate or bowl.
Serve according to your recipe!
