How to: Make Spaghetti Squash


I will start this post by stating outright that I love my pasta, and I am not going to pretend that spaghetti squash is a flawless substitute for noodles. It is, however, healthier. I am no health expert, but I can perform a mean internet search of “spaghetti squash,” which leads to all sorts of calorie and nutrition factoids.

While there are several ways to make spaghetti squash, I prefer roasting it. To do so, preheat your oven to 400. Prick a whole spaghetti squash with a fork in several places, so it can release steam as it cooks. Place the whole squash in an oven-safe dish, such as a casserole dish or 8×8″ pan, and roast until the squash collapses a bit and turns black and blisters in some places – about 45 minutes. {Perfect timing to make a sauce to go with it – I recommend topping it with something hearty like Meat Sauce, or something smooth and bright like Spinach – Walnut Pesto.}


Let it cool – it will be too hot to handle for a while. Once you can use your hands, cut it “around the equator.” Scoop out the seeds with a fork and discard, and then use a fork to loosen the “spaghetti strands” from the skin into a bowl. That’s really all there is to it!

The texture is a bit like angel hair pasta, but a little firmer. I wish spaghetti squash came in fettuccine-style, but I will take what I can get in the produce section.

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