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Spaghetti Squash Doesn't Taste Like a Squash
I admit that, when I first heard about substituting a squash for pasta, I was skeptical. I thought it would turn to mush when I tried to eat it and would taste . . . squashy.
The first time I tried it, I was really surprised. The strands were not mushy at all. They have a texture that is a little crisper than regular cooked spaghetti, but not at all tough. The flavor is so mild that, when you put marinara sauce on it, you can't even taste the squash. It is the perfect spaghetti stand-in and an easy way to work veggies into your diet.
It does take a little longer to prepare than regular spaghetti, but the process is not difficult.
Rate How to Cook Spaghetti Squash
Cook Time for Spaghetti Squash
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
Main-dish spaghetti squash for two people
- Preheat oven to 375°F. Wash the spaghetti squash, cut it in half, and scrape out the seeds.
- Bake at 375°F for about an hour.
- Scrape out the flesh with a fork.
- That's all there is to it. Add a little oil and serve!
Now that the quick version of the instructions are out of the way, I'll go into more detail with step-by-step photos to show you how it's done.
First, Catch Your Squash
You can see in the picture what spaghetti squash look like. They are available in the grocery store. Nice clear label on the sticker.
I try to cook only as much as I'm going to eat in a sitting. Cooked spaghetti squash keeps for a day or two in the fridge, but no longer.
Whole, raw spaghetti squash, on the other hand, can keep for a few weeks in a cool, dark place, so you can stock up.
1. Prepare Your Spaghetti Squash
Preheat your oven to 375°F, or 400°F if you are in a hurry.
Rinse the outside of the squash. Using a large knife, carefully cut the squash in half. This is similar to cutting a pumpkin on Halloween. You will see strings and seeds inside. Use a large spoon to scrape them out (stop when the flesh starts peeling out with them).
2. Cook Your Spaghetti Squash
Put the two halves of the squash face-down on a baking sheet as shown. As you can see, I have used a layer of aluminum foil so the sheet is easier to clean.
That's it. You don't even have to prick holes in the squash as you would for a potato.
Bake at 375°F for 45–60 minutes, or at 400°F for 30–45 minutes, depending on the size of the squash. When it is done, it will feel soft if you put on an oven mitt and gently squeeze it.
3. Scrape Out the Spaghetti
Now for the fun step. Grasp a squash half in one hand, being sure to use an oven mitt. With the other hand, use a fork to scrape the flesh out of the spaghetti squash and into a serving dish.
It will automatically come out in spaghetti-shaped strings. Their length will be a bit shorter than spaghetti noodles, however.
Repeat with the other half.
You may want to drain the squash strands in a strainer if they are a little watery.
Return to the serving bowl. Drizzle on your favorite oil and toss with a fork, just as you would do with spaghetti. Now you can serve the squash just as you would serve spaghetti. It's that simple.
Spaghetti sauce doesn't usually photograph that well, but here's what it looked like on my plate.
Lena Durante from San Francisco Bay Area on May 15, 2017:
So easy! It just takes a little more planning ahead. Leftovers are great in frittata or veggie cakes, too.
Jennifer Mugrage (author) from Columbus, Ohio on August 20, 2016:
Hey Kenneth! Glad this was useful to you. It will change your life, I swear.
Thanks for the visit.
Kenneth Avery on August 19, 2016:
Surprise! Hey, Jennifer,
I gotcha good. You and I have been sharing comments on the names for babies hub I wrote so I landed on this hub which I love.
This is ironic. This past evening I had some delish Winter Squash for dinner and was it good.
I am on a strict Fresh Diet given to me by my cardio guy and I can eat this along with greens, beans and meat as long as it is baked.
GREAT job on this work. Loved the photos.
Keep up the fine work.
RTalloni on April 15, 2016:
Spaghetti squash is such an amazing food. For a first-timer its curious, but once it's tried, there's no turning back! Thanks for the cooking lesson.