How to Make Spaghetti Squash
It’s simple! Just slice, roast and then scoop out the “noodles.”
- Halve the squash carefully. Scoop out the seeds and discard.
- Place squash cut-side down in a greased baking dish or pan; bake at 350° for 45-60 minutes or until shell can be pierced easily with a fork. Cool slightly.
- Now the fun part: Using a fork, separate squash into strands resembling spaghetti.
- Toss the “noodles” with your favorite pasta sauce, olive oil, butter or a hearty shower of shaved parmesan.
Expert Tips from the Taste of Home Test Kitchen
- How to select and store spaghetti squash. As with all winter squashes, choose one that feels heavy for its size and has a hard, deep-colored rind free of blemishes. Unwashed winter squash can be stored in a dry, cool, well-ventilated place for up to one month.
- How to halve: With their hard shells, winter squashes can be difficult to cut in half. Here’s a method that doesn’t rely just on strength. Use a rubber mallet and a large knife, such as a French chef’s knife. Cover mallet with a food storage bag and secure to the handle with a rubber band or twist tie. Insert the knife lengthwise into the middle of the squash. Hold the knife handle with one hand and hit the top of the blade by the handle with the mallet. Continue hitting the knife with the mallet until the squash is cut in half.
- Is spaghetti squash healthy? Roast spaghetti squash is lower in carbs and calories than pasta, and offers extra antioxidants and vitamins. One cup cooked spaghetti squash has about 10 g carbs versus 45 g for regular spaghetti. It’s also filled with fiber and vitamin A.
How to Serve Spaghetti Squash
While you can eat it as you would a regular squash (baked in the oven with butter and salt, or with some tomatoes and feta cheese), it also works as an alternative to spaghetti. Rake a fork through the inside of the squash and pull out the strings of “pasta.” Use these in any pasta recipe, whether a meat-topped, saucy extravaganza or a simple butter noodles.
How to Make a Healthy Spaghetti Squash Supper
What you’ll need:
Prep: 10 min. Bake: 35 min.
- 1 medium spaghetti squash (2-1/2 pounds)
- 2 tablespoons water
- 1/2 cup chopped sweet red or green pepper
- 1/2 cup sliced green onions
- 2 large tomatoes, seeded and chopped
- 2 tablespoons minced fresh parsley
- 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
- 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/2 teaspoon salt
- 2 tablespoons grated Parmesan cheese, optional
- 15-in. x 10-in. x 1-in. baking pan
- Hot water
- Nonstick skillet
- Large bowl
- Cut squash in half lengthwise; discard seeds.
- Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes.
- Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
- Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes.
- Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes or until tender.
- When squash is cool enough to handle, scoop out pulp, separating strands with a fork.
- Place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with Parmesan cheese if desired. Makes: 6 servings.