Baked Spaghetti Squash
Baked spaghetti squash has flesh similar to spaghetti noodles, and due to it’s mild flavor, fits well with hearty dishes and sauces like spaghetti sauce.
Servings Prep Time
4-5people 5-10minutes
Cook Time
50-60minutes
Servings Prep Time
4-5people 5-10minutes
Cook Time
50-60minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Spray the bottom of a 9×13 pan with cooking spray.
  2. Slice the squash in half: use a sharp knife to slice the squash in half lengthwise (from stem to tail). Spaghetti squash are very tough, so work slowly and cautiously. I find it easier to cut the stem off width-wise to create a flat end. Then I stand the squash up on the flat end and cut lengthwise from the tail down.
  3. Scoop out the seeds. Use a sturdy spoon (I usually use our everyday tablespoons) to scoop out the seeds and stringy part of the flesh. Be careful not to scoop into the flesh itself because that’s what we want to bake and use.
  4. Place the squash in a roasting pan. Take the squash halves and place them cut side down in a roasting pan.
  5. Add a little water to the roasting pan. This is optional, because the squash will cook without the water (be sure to spray the bottom of the pan so it doesn’t stick). However, I find that adding just enough water to cover the bottom of the roasting pan helps the squash steam and be more tender. Cover the roasting pan with aluminum foil.
  6. Bake for 50-60 minutes. Smaller squash cook faster, so check on it about halfway through cooking time to gauge how quickly the squash is cooking. The squash is done once it’s tender and easy to poke with a fork down to the peel. If cooked too long, the “noodles” become soggy and lose their texture.
  7. Use a fork to pull the flesh away from the peel and to separate the strands.
  8. Serve immediately. I like to throw in some spaghetti squash with some spaghetti noodles and cover with spaghetti sauce. Yum! Any leftovers of the squash can be refrigerated for up to 1 week.