I love spaghetti squash and typically cook one every week as part of my food prep. I wanted to share my method for how to cook spaghetti squash with you today because it’s so easy and yields perfect results every time.
I like to cook a spaghetti squash every Sunday to have on hand for recipes and meals all week. You can add it to salads, top it with marinara sauce, use it in your favourite pasta and rice dishes, or just enjoy it as is! I love a bowl of spaghetti squash with salt and pepper for a quick snack, especially before workouts!
Spaghetti squash makes an excellent low calorie, low fat and low carbohydrate alternative to wheat pasta. One cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, 9% of your daily fibre and a host of important nutrients such as vitamin A, vitamin C, calcium and potassium.
How to Cook Spaghetti Squash
Step One. Get the oven ready.
Pre-heat oven to 450 degrees.
Step Two. Chop squash.
Chop spaghetti squash in half lengthwise with a large knife.
Step 3. Scoop out seeds.
Scrape out seeds and gunky inner parts with a spoon.
Step 4. Place on pan.
Place the squash face up on baking pan.
Step. 5. Add seasoning.
Sprinkle with a little salt and pepper. Optional: brush with a little olive oil. I don’t use any oil when I roast mine but if you prefer you can brush each half with about 1/2 tsp of olive oil. I don’t find it gets too dry without oil but using oil will prevent it from drying out at all. Up to you! Try both methods and see which you prefer, personally I don’t think it’s necessary.
Step 6. Roast the squash.
Roast in the oven for 30-50 minutes. This will depend on the size of your squash, an average sized squash will most likely take 40 minutes. If it’s small check it after 20-30 minutes. Once it’s tender and you can peel the strands away with a fork, it’s ready.
Step 7. Create the squash noodles.
Using a fork, scrape the squash into strands. I like to wait for it to cool down, making this part a lot easier! Now it’s ready for using in recipes or just eating!
So that’s how to cook spaghetti squash! Well, that’s how I do it anyways. I prefer roasting it at a higher temperature over baking it on a pan face done. I find this method yields a much better flavour and texture for perfect spaghetti squash every time.
I hope you enjoyed my first Cooking 101 post! I think I take my nutrition and cooking knowledge for granted sometimes, so let’s get back to basics and get everyone up to speed on just how easy healthy eating can be.
If you enjoyed this post, I’d love it if you took a moment to share it via your favourite social media network below! If you try this method of roasting spaghetti squash, let me know via Instagram @runningonrealfood or via the comment section at the end of this post.
Now I want to know: What are you favourite ways to eat spaghetti squash?? Comment below!