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How to cook spaghetti squash

Access to this page has been denied because we believe you are using automation tools to browse the website. Learn how to cook spaghetti how to cook spaghetti squash with this simple guide! Serve it as an easy veggie side, or incorporate it into healthy main dishes all winter long.

I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes. First things first: cut it in half lengthwise. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes.

1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go. Season it with more salt and pepper and serve it as a simple veggie side. Or incorporate it into your favorite spaghetti squash recipes. Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.

This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash.

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