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.
this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!
I don’t usually post on recipe blogs, but I just had to say how delicious this was. I made it exactly as the recipe states, and it was just absolutely divine. Making it again this weekend for a friend who doesn’t eat dairy. Thanks so much.
Thank you so much for your efforts to write this article, I tried this for the first time and it is really delicious. Looking forward to seeing more such recipes from your side
I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!
Well I thought I had bought ground turkey but instead bought sausage!! How could I have done that!! And thank you for the brown rice link, and yup that was the one!! Anyway I did make this tonight but instead of turkey I used ground beef! It was all I had and I wanted to make this so bad. But guess what – it was fantastic!! I know it would have been healthier with the turkey but this was, as my husband said — give it two yums!!! Thanks again
This way of cooking spaghetti squash in a game changer. Cutting into the squash is still difficult. I’ve seen some blogs that suggest microwaving the whole squash for 3 minutes before cutting to soften it; making it easier to cut. Have you ever tried this method?
This is perfect!!! I did season the squash with Italian seasoning and a little olive oil. It’s the perfect portion size and I love the long strands!! My husband was amazed!!! Thank you so much for this amazing process!! I’ve shared it with my family and friends!! I’m going to plant spaghetti squash seeds in my garden now so we can have it more often!!
Long-time reader, first-time commenter – This recipe is brilliant! I’ve made it 4 times now with a few different variations each time (e.g. substituting the tofu for pork or chicken) and every time it’s turned out beautifully. It’s almost as good as my local ramen place. Thanks for this! It’s getting me through the long winter.