Spaghetti Squash in that one vegetable that is everyone always talks about being a great noodle/pasta swap out, but it can be intimidating to consider cooking.
Fear not! Cooking spaghetti squash is incredibly easy. All you need is an oven, a sharp knife, a fork, and time.
There are two ways you can cook your spaghetti squash. I like to call these two ways the traditional way that you will find online when searching “how to cook spaghetti squash” and then the easy way.
Cut the spaghetti squash in 1/2 length wise to create 2 boats. Scrape out the seeds. Place the squash cut size down on a cookie sheet or in an oven proof dish. You can either drizzle some olive oil over the cut sides or add a little bit of water to the dish if you wish. Roast in a 350 degree oven for about 40 minutes. The squash is done when you can use your fork to pull away “spaghetti-like” strings from the inside of the squash. Let the squash cool a little bit before scraping out the spaghetti.
Okay. If you have ever tried to cut an uncooked spaghetti squash before, you know it is like trying to carve a block of wood. The skin and meat of the squash are very hard and even with a sharp knife, you will struggle. So that’s why I cook it whole and then cut it!
Roast the whole squash in an oven proof dish for 50-60 minutes. Make sure your rack is in the middle position or lower as the skin will burn if it is too close to the heating element on top. The squash is cooked when it is soft to the touch and the skin can be pierced with a fork (be careful when piercing the skin as there may be some pressure built up from the roasting process). Allow the squash to cool for about 10 minutes then cut in 1/2. Allow it to cool completely before scraping out the meat.