The ULTIMATE, SECRET Method for Preparing Spaghetti Squash.
Most spaghetti squash oven recipes will have you prick the squash all over and bake it at 350 degrees Fahrenheit, which is, in my opinion, a terrible idea. Most people seem to fall into one of two camps when it comes to spaghetti squash: Some people absolutely adore spaghetti
Most spaghetti squash oven recipes will have you prick the squash all over and bake it at 350 degrees Fahrenheit, which is, in my opinion, a terrible idea.
Most people seem to fall into one of two camps when it comes to spaghetti squash:
Some people absolutely adore spaghetti squash because it can be used as a healthier alternative to traditional spaghetti. There are also those who refuse to eat it because they insist that real pasta is the only way to go.
However, I think it's unfair to consider spaghetti squash a "pasta substitute" in the first place.
Spaghetti squash has its own distinct flavor and texture and shouldn't be judged against the more traditional, noodle-like pasta.
No matter how many websites boast that their spaghetti squash recipe "tastes just like the real thing," it is still not pasta.
That's fine, by the way.
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Another consideration if you think you hate spaghetti squash is that it could be the preparation you've been using.
Many spaghetti squash cooking guides will instruct you to poke holes in the vegetable, add water to the bottom of the pan, and bake the entire squash or cut it in half to cook at 350 or 375 degrees Fahrenheit.
If you don't cut the squash in half to allow the moisture inside to escape, you'll end up with a watery, steamed spaghetti squash instead of a sweet, roasted one, which is why I think this is a bad idea.
And the watery strands will dilute the sauce you put on top of the cooked spaghetti squash. Steamed spaghetti squash strands are fine if that's how you like them after making them this way.
Having said that, roasting it brings out its full flavor, so if you've tried spaghetti squash before and weren't a fan, you might want to give it another try.
In my experience, the following recipe is the only way to cook a spaghetti squash that never turns out watery.
This recipe calls for roasting the spaghetti squash at 460 degrees Fahrenheit, which is higher than any other recipe I've seen and works wonderfully to caramelize the natural sugars in the squash while zapping away extra moisture. you'll be left with perfectly cooked spaghetti squash that can be tossed with whatever you like or eaten on its own.
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Guidelines for Baking Spaghetti Squash
To begin, carefully cut the spaghetti squash in half lengthwise.
For even longer strands, many readers recommend cutting it widthwise. I'm curious but haven't tried it just yet. (Has anyone tried it yet?) )
Arrange the squash, cut side up, in a baking dish. Remove the seeds, and then rub the squash with olive oil and season with salt, if desired. After they've been baked, I usually go in with a spoon and remove the seeds.
Put the dish in the center of a cold oven and set the temperature to 460 degrees Fahrenheit.
Depending on the size of the squash, roasting a spaghetti squash can take anywhere from 20 minutes to 50 minutes. If your squash is particularly small, you may want to check on it after 20 minutes.
Pull out the strands with a spoon and toss them in your preferred pasta sauce, be it tomato, cheese, alfredo, Mushroom Stroganoff, pesto, or any other sauce.
Similarly to how you would serve rice, spaghetti squash would be great with a Coconut Curry, vegetable stew, or Vegetarian Chili. It's a blank slate that can be customized to suit any one of countless recipes.
The following are some of my favorite spaghetti squash sauces.
Recipes for Spaghetti Squash:
No-Meat Mac & Cheese
Pepper Pasta Alfredo with Red Peppers
This Reader-Recommended Cauliflower Alfredo Sauce is Sure to Please.
Sauce for vegan cheese
Put any of those sauces on spaghetti squash and see what happens. You can also find recipes for spaghetti squash lo mein, parmigiana, avocado alfredo, and many more dishes on my blog.
Alternatively, you can season the baked spaghetti squash with just salt, olive oil, or buttery spread and serve it with sautéed kale and toasted English muffins, as shown in the image below.
(Spaghetti squash cooked in olive oil, topped with sautéed kale and a homemade English muffin made from my go-to recipe for the latter) )
My recipe for spaghetti squash includes both oven and microwave cooking instructions, in case you'd rather not use your oven.
When I have the time, I like to roast my spaghetti squash in the oven, but if I don't, I'll use the microwave.
- 1 a Squash of Sufficient Size for Spaghetti
- Extra virgin olive oil, salt, etc
- condiments, sauces, or spices to taste
- The strands of larger spaghetti squashes tend to be sweeter. If you can only find smaller ones, don't worry. To prepare, carefully halve the spaghetti squash down the middle. (Some of our readers have suggested that slicing it in half widthwise will produce longer strands. I haven't tried it yet, but it has piqued my interest. To bake the squash, position it in a baking dish with the flat side facing up. Remove the seeds, then drizzle olive oil and season the squash ribbons with salt, if desired. The seeds can be removed before baking, if desired, and the squash can be seasoned afterward. In a cold oven (not preheated), center the baking dish on the middle rack. It's best to check the squash after 20-30 minutes, as roasting times can vary widely depending on the size of the squash. Large squashes will take 40-50 minutes to roast fully. Get rid of the strands from the oven and a scoop. The strands can be combined with additional ingredients and re-packed into the spaghetti squash cavities. It is best to store the strands in a glass pyrex with only a paper towel over them, as this will prevent any condensation from forming and weighing the roasted squash down. Please rate this recipe if you've tried it. Look at the Dietary Information Using a Microwave You can microwave spaghetti squash if you're in a hurry and don't mind the texture being closer to that of steamed spaghetti squash. However, the oven version is also fantastic and should be tried at some point. Microwave spaghetti squash by poking holes in it, slicing it in half lengthwise, and removing the seeds, if desired. Put the squash, flat sides down, in a glass baking dish filled with water to about 1/4 of its height, and microwave for 10 to 15 minutes, or until tender. Take it out of the microwave and use a spoon to separate the strands. Spaghetti squash made in the instant pot: Prepare squash by cutting it in half lengthwise, placing it cut-side-up in the steamer insert of the instant pot, filling the pot with 1 cup water, and cooking it on manual for 8 minutes (or longer, depending on the size of the squash). Lauren, a reader, modified the original recipe so that it can be cooked in an instant pot.
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