How to Cook Spaghetti Squash (3 Ways)

Prep: 10

Cook: 40

Total Time: 50

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 74kcal

Learn how to cook spaghetti squash using the oven and microwave. The ring cutting method is key to yielding long strands to mimic noodles.

Preheat the Oven - Place the oven rack in the center position and preheat to 400°F (204°C). Line a large baking sheet with parchment paper or foil.
Cut the Squash - Cut lengthwise from the bottom end to the stem using a rocking motion. If the stem is thick, pull it apart with your hands to separate it. Alternatively, for a large squash, trim off both ends, stand up on one cut side, then cut straight down in half lengthwise. Use a spoon to remove the seeds. Discard or save for roasting.
Roast - Brush olive oil on the cut sides of the flesh. Sprinkle with salt. Place squash cut side down on the baking sheet. Bake until tender, the skin can be easily pierced with a knife, and the flesh is golden brown, about 40 to 60 minutes, depending on size.
To Serve - Use tongs to flip the squash over. Use a fork to create strands, and serve in the skin as a bowl or transfer to a plate.

Preheat the Oven - Place the oven rack in the center position and preheat to 400°F (204°C). Line a large baking sheet with parchment paper or foil.
Cut the Squash - Trim off the stem and bottom end. Cut spaghetti squash into 1-inch wide rings, and remove the seeds.
Roast - Brush each side with olive oil. Sprinkle salt on both sides. Roast until tender and the flesh is golden brown, about 35 to 40 minutes.
To Serve - Use a fork to remove and separate the strands. Transfer to a serving plate.

Cut the Squash - Cut lengthwise from the bottom end to the stem, using a rocking motion. If the stem is thick, pull it apart with your hands to separate it. Alternatively, trim off both ends, then cut in half. Alternatively, for a large squash, trim off both ends, stand up on one cut side, then cut straight down in half lengthwise. Use a spoon to remove the seeds.
Microwave - Cook one half at a time. Place the halve cut-side down in a microwave-safe baking dish. Add enough water to reach 1-inch up the sides of the squash. Microwave for 5 minutes.
Continue to cook in 2-minute increments until the skin can be easily pierced with a knife and the squash is tender, about 10 to 12 minutes, depending on size. Repeat with the remaining half.
To Serve - Use tongs to flip squash over, and drain and water. Transfer to a plate. Use a fork to separate and remove the spaghetti squash strands.

Recipe Yield: A 2 ½ pound spaghetti squash yields about 4 cups.
Storing: Cool and store in an airtight container for up to 4 days in the refrigerator.
Reheating: Cover and microwave on high setting in 30 second-increments until hot.

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