Spaghetti squash seems like the thing to eat this time of year, but do you know what to do with it? I remember the first time I made it and absolutely fell in love with this tasty substitute for noodles. It wasn’t until last week, however, that I realized many people steer clear of spaghetti squash because they aren’t sure how to cook it.
That’s what I want to share with you today: the basics of how to cook a spaghetti squash. Once your squash is cooked, you can eat it like normal pasta. The topping options are endless.
- Spaghetti squash
- Pre-heat oven to 400 degrees.
- Slice the squash in half lengthwise from stem to tail.
- Scoop out the seeds. You can also roast the seeds as you would pumpkin seeds.
- Place squash in a roasting pan face down.
- Pour in ¼ cup of water (optional). You can also cover with aluminum foil.
- Cook the squash 35-45 minutes. You will know it’s done when it’s tender.
- Scrape out the squash using a fork to gently pull the strands apart. To make long noodles, rake the fork down the longest side of the squash.
- Top with sauce, or eat plain.
- Approximate nutrition information for 1 cup: 45 calories, 0 grams fat, 10 grams carbohydrate, 1 gram protein