How to Cook Spaghetti Squash

 Imagine a vegetable that has the ability to quickly transform into noodles. That's spaghetti squash for you! 

Roasted Spaghetti Squash, baked winter squash

With only 40 calories, 2g of fiber, 10g of carbs and 4g of sugar in one cup of spaghetti squash, it's a great low carb - high fiber alternative to pasta or noodles. Plus, it's rich in anti-oxidants and contains beta-carotene and Vitamin C- all of which promotes good health and prevents inflammation.

My favorite method of cooking spaghetti squash is baking it in the oven until the edges caramelize to a beautiful golden brown color. It's just so easy to do. No overthinking required. 

Cut it, dress it, pop it in the oven and forget about it for 40 minutes. For me, the most fun part of preparing spaghetti squash is raking it into strands of spaghetti once it comes out of the oven!

How to Cook Spaghetti Squash

1.  CUT the squash into two longitudinally.

2. SCRAPE out the seeds and membranes with a spoon and discard.

3.  DRIZZLE the halves with olive oil. SPRINKLE with kosher salt and pepper and rub evenly into the squash.

4. TURN the squash halves, cut-side down, onto a baking sheet.
5. BAKE  at 400℉ for 40 minutes until a knife can pierce the skin of the squash. Remove from oven and let cool for a few minutes before overturning.    

6.  RAKE  the flesh of the squash, using a fork, into strands of spaghetti squash.


To explore my other internationally inspired recipes, click on "GLOBAL" below.

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