How to Cook a Spaghetti Squash

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I love spaghetti squash. I cook with it about once a week and keep inventing new ways to incorporate it into recipes or turn usually carb heavy recipes into vegetable heavy ones.

Yet, a year ago I barely knew what a Spaghetti Squash was let alone how to cook it. The first time I bought one was last September at a small produce stand alongside the road. It was $1.00 and I thought, “Why not?”

I brought the beast of a squash home and had no idea what to do with it. After a few Google searches and frustration I quickly figured it out. I fell in love with the sweet crunchy taste and filling nature of the noodle looking squash. 

So this post is for any of you out there who were like me a year ago, clueless as to how to cook a spaghetti squash. Below are simple step by step directions and photographs.

I wish I had something this simple when I was first experimenting, hope it helps!

1. Pick out your perfect Spaghetti Squash.

I like when they are golden-yellow and about 8 inches long.

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2. Place the spaghetti squash in the oven pre-heated to 350 degrees. Cook for 20 minutes. 

This allows the squash to soften up a bit before you do anything to it.

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3. Carefully remove the squash from the oven. Cut the squash into two perfect halves.

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4. Place the two halves back in the oven for another 20-30 minutes (depending on the size of your squash)

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4. Carefully remove from the oven and let cool for a few minutes. Then use an ice cream scoop to remove all of the “icky” parts of the squash.

Think of it as removing the inside of a pumpkin when you are carving it. Remove the area in the middle that is full of seeds and “mushier”.

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5. Next, grab a fork and start scraping at the edges of the squash. This pulls apart the meaty part of the squash and creates the noodle like appearance that gives the spaghetti squash its name.

Place the noodle looking parts to the side.

Keep scraping and scraping until all that is left of the squash is the hollow skin.

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6. Look at all of this! All from one spaghetti squash! 

You can now use the spaghetti squash in a recipe as is, or put the pulled squash back in the oven for a bit longer of a crisper taste.

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Enjoy in the place of regular spaghetti, in a casserole, roasted with a few herbs and spices, or in Asian dishes.

Pretty simple, right?

The hardest part is leaving the time set aside for baking in the oven prior to being able to enjoy it.

Come back on Friday and I’ll share my newest favorite spaghetti squash recipe: Spaghetti Squash Mexican Casserole.