How to Prepare Spaghetti Squash

spaghetti squash prepared on a baking sheet and fluffed with a fork.

How to Prepare Spaghetti Squash

Course: Side Dish

Cuisine: American

Keyword: how to prepare spaghetti squash, spaghetti squash

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 74kcal

Author: Megan Gilmore

There are a lot of opinions when it comes to cooking spaghetti squash, so I spent the past few weeks figuring out the best way to do it. If you've been disappointed with watery or crunchy strands in the past, be sure to read the tips below. I'll show you the best way to cut it and how to get the longest "noodles" possible, without mushy results.

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Ingredients

1 spaghetti squash (about 3 to 4 pounds)

Instructions

Preheat the oven to 400ºF and line a baking sheet with parchment paper to prevent sticking. (You can grease the pan with oil, if you prefer.)
Use a sharp, sturdy knife to cut the squash in half crosswise. Since the shell is so tough, it's easiest to cut through only the center (where it's hollow) rather than through the harder end with the stem. Use a spoon to scoop out the seeds and any stringy middles.
Place the squash halves cut-side-down on the pan, which will allow water to drip out as they cook, then roast in the oven at 400ºF until tender, about 45 to 60 minutes. It's ideal if the outer shell starts to brown a bit; that's a great sign that the inside will be tender, rather than crunchy.
When you're ready to check on the squash, remove the pan from the oven and pierce the outer shell with a fork. It should easily slide in and out, without much pressure. When the squash is tender, let it cool for 10 minutes so it's easier to handle.
Use an oven mitt or towel to hold the squash, as it will still be hot. Using a fork, scrape the cooked flesh out of each squash half into a bowl. Because you cut the squash in half crosswise, the noodles will be longer than if you had cut it lengthwise.
Use the cooked spaghetti squash right away, or transfer it to an airtight container and store it in the fridge for up to 5 days. (See recipe suggestions in the full post.)

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