How to perfectly bake spaghetti squash
When I began a grain-free diet a few years ago, I began an emotionally-dependent relationship with squash, of all varieties, that I have yet to break. And I don’t want to.
Dear squash, thank you for seeing me through this grain free journey. Thank you for coming to my rescue when I needed a bread substitute. And an easy one-ingredient pizza crust. Thank you being my potato-free hash browns, for being my biscuit-free Sausage Gravy, for being my bread-free holiday stuffing, and for being my spaghetti.
From butternut to kabocha to delicata to spaghetti squash, I’ve experimented with nearly every way to cook squash. This technique for cooking spaghetti squash is now the only way I bake spaghetti squash. It creates an “al dente” result with long strands of pasta.
- Spaghetti Squash(es)
- Smallish spaghetti squashes are easier to cut for this recipe. Use due caution when cutting the squash!
- Preheat the oven to 400 degrees.
- Slice the ends off the squash and discard. Then, cut about 1½ inch wide rounds of the squash (I make 4 cuts in a small squash) and set on a baking dish lined with unbleached parchment paper, for easy cleanup. Use a spoon to scrape out the seeds.
- Bake until the strands are tender but not mushy, about 50-60 minutes. If you prefer your spaghetti squash more firm, reduce baking time to about 40 minutes. Use a fork to pull the strands into the center of each round. This creates long strands of spaghetti.