I’m sharing how easy it is to make How To Cook Spaghetti Squash in the Oven! Once you see how easy it is you’ll want to add this side to your weekly menu.
I wanted to share a fun how-to post today. Every now and then I like to share how to cook or prep a specific ingredient. Today we are tackling spaghetti squash. It’s super simple to cook. Most people I know are intimidated by spaghetti squash–so that’s why I’m sharing how to prepare it today. Spaghetti squash is packed with many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.
First, you’ll start by preheating the oven to 400 degrees Fahrenheit. Then, grab a cutting board and a sharp knife.
First, you’ll want to slice the spaghetti squash in half.
Then, I used an OXO fruit scoop and I scooped out and discarded the seeds from the middle of each half.
Arrange squash in a 9×13-inch casserole dish, cut sides down. Pour 1 cup water into the dish.
Place aluminum foil on top and bake until just tender, 30 to 35 minutes.
Rake a fork back and forth across the squash to remove its flesh in strands. Those strands will look just like spaghetti!
Seriously, that’s it. It’s so simple and you can use it as a substitute for pasta in many meals. My favorite way to use spaghetti squash instead of traditional spaghetti is with chili on top or top it with shrimp scampi. The ideas are endless. The main thing about spaghetti squash is that it has really no flavor. So you really really need to dress it up with as much seasoning and sauce as possible. When I serve it with chili my son will actually eat it–thinking that it’s pasta. My husband on the other hand, isn’t a big fan. However, I keep trying to incorporate it into our meals and he is slowly starting to like it.
How To Cook Spaghetti Squash in the Oven
- 1 Spaghetti Squash
- 1 cup water
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the spaghetti squash in half. Using a spoon to scoop out and discard seeds from the middle of each half.
- Arrange squash in a 9x13-inch casserole dish, cut sides down. Pour 1 cup water into the dish and bake until just tender, 30 to 35 minutes. Using a fork, rake it back and forth across the squash to remove its flesh in strands. You'll soon begin to see "spaghetti" formed! Enjoy immediately or store in an airtight container for up to 3 days.
Love spaghetti squash – so versatile and guilt-free! Thanks for reminding me to pick some up!
We had chili spaghetti squash boats last night for dinner! I’ll be sharing quite a few baked spaghetti squash recipes come this fall! Stay tuned!