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Whether you're following a low-carb diet, looking for pasta alternatives, or simply love squash, spaghetti squash is a dinnertime superhero. It’s so simple to make, and once you’ve got the method down, there are countless ways to incorporate it into your favorite recipes. Never tried your hand at it before? Follow my top tips and foolproof guide below for making perfect spaghetti squash, every time.
This mid-size winter squash has a hard, yellow rind that conceals a superpower: When cooked, its flesh turns into spaghetti! Well, not pasta, exactly, but thin strands that could almost pass for noodles. All you have to do is rake the flesh with a fork and voila—vegetable noodles!
Let's get the hard part out of the way: cutting your squash in half. It'll require a sharp chef’s knife, a stable cutting surface (it helps to lay a damp kitchen towel or paper towel beneath your cutting board), and some determination. Cut the squash lengthwise by inserting the chef's knife into the middle and cutting downwards. If you need a little visual help, before cutting, use a sharp paring knife to score an outline around the squash where it will be cut in half. Once you've successfully halved the squash, you'll need to scrape out the seeds. (But wait—don't toss them! Spread 'em on a baking sheet with chile powder and salt and roast for a crunchy snack!)
Drizzle the cut sides of the squash with olive oil, season generously with salt and pepper, and you're ready to roast!
Place the squash cut side down on a baking sheet and pop it in a 400° oven for 40 minutes. Pull it out of the oven, turn one of the halves over, and drag the tines of a fork through the flesh. If it easily shreds into spaghetti-like strands, it’s ready. If not, continue baking cut side down, checking on it every 5 to 10 minutes. Over-roasting can lead to soggier “spaghetti,” so it’s best to keep a close eye on the squash.
Once the squash is done roasting, flip both halves cut side up, top with butter, and separate the flesh into strands with a fork.
Full list of ingredients and directions can be found in the recipe below.
Spaghetti squash is the perfect side when tossed with butter and seasoned well with salt and pepper, and you can pair it with just about anything. If you'd like to take it the pasta route, heat up some marinara or Alfredo sauce and spoon it right on top! If you're looking for a well-rounded dinner all in a convenient spaghetti squash bowl, give chicken primavera spaghetti squash boats a try! Looking for more inspo? Check out all of our favorite spaghetti squash recipes.
Once the spaghetti squash has been cooked, you can store it in an airtight container and refrigerate for 3 to 5 days.
medium spaghetti squash
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
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