I love spaghetti squash! It is a great replacement for rice or noodles in a recipe. The spaghetti squash “noodles” have a bit of a crunchy texture, which I enjoy, and not too much flavor, which allows them to go well with a variety of meals. Spaghetti squash is also very easy to prepare – nearly as easy as making rice or noodles. Many people seem somewhat intimidated by cooking spaghetti squash so I wanted to do a post on just the basics. It is fun, easy, and delicious! So whether you choose to use spaghetti squash to mix meals up a bit, avoid gluten, choose a lower carb food option, add another veggie to your dish, or just because you enjoy it, I hope you’ll give spaghetti squash a try!
1 whole spaghetti squash
- Preheat over to 375 degrees.
- Wash spaghetti squash and poke holes around the squash – about 15 holes in total. I use a kabob skewer to do this, but a knife or fork will work fine.
- Bake the squash whole for 1 hour on a cooking sheet. Rotate the squash every 15 minutes so that a different part of the squash is touching the cooking sheet. If you do not rotate the squash, the side touching the cooking sheet will burn.
- After 1 hour, remove the squash from the oven and allow it to cool for 5 to 10 minutes. (You can proceed immediately, but it will be slightly more difficult since the squash will be very hot.)
- Cut the top off the squash and then slice the squash lengthwise.
- Spoon out the middle of each half that contains the seeds, and discard.
- Take a fork and scrape down the sides of the squash so that the squash peels out like noodles.
- Dump the “noodles” into a glass bowl.
I have included pictures below of most of these steps!