How to Prep + Cook Spaghetti Squash

Spaghetti squash is definitely in my top five of favorite vegetables (please don’t tell the others, they get crazy jealous!).

But breaking into this hard gourd can be intimidating.

 

The key is to cut off the top (and bottom if it’s not flat) of the squash and cut straight through with a serrated knife.

Scoop out the insides and you are ready to bake.

 

In the video I show you how to cook the squash in the microwave and oven.

The microwave is a great shortcut option--though I do find that the strands of squash are a bit mushier when cooked this way.

 

If you have the time you can bake it in the oven. This works well because you get perfect strands of “pasta."

Also, because it is baked cut side-up, you allow some salt and pepper (or whatever seasonings you choose) to really penetrate the squash as it bakes.

Watch the video for all the details!

How to Prep + Cook Spaghetti Squash

1 medium spaghetti squash, about 1.5lbs

Olive oil

Kosher salt

Pepper

Prep: Cut off the top (and bottom if it is not flat) of the squash with a serrated knife. Place squash cut side up and cut straight down the squash creating two equal piece. Remove seeds and guts with a spoon and cook according to the following methods.

Microwave Method: Place cut and cleaned squash cut side down on a plate and microwave for 12 minutes on high. You want to be able to easily piece the flesh of the squash with a fork and the skin should be soft and pliable. If your squash is not ready continue to cook, checking it every 2 minutes.

Oven Method: Place cut and cleaned squash on a baking sheet cut side up and drizzle with oil and sprinkle with salt and pepper. Bake 400 degrees for 35-40 minutes until you can easily piece the flesh of the squash with a fork.

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