I spoke last week about wanting to try new flavors and today is another example. I’ve seen a lot of recipes that incorporate spaghetti squash over the years but have never tried it! I’m a squash fan so it’s a bit of a surprise that I’ve never ventured into the world of spaghetti squash. I’ve seen so many recipes that use this squash as a replacement for actual pasta, topping it off with tomato sauce and other ingredients. I thought that it was time to make baked spaghetti squash for myself.
This is sort of a fun thing to make and it’s really simple. Once it’s cooked you use a fork to rake the strands of squash from the skin into spaghetti-like strands. The prep for baking is probably the most difficult part, mainly cutting the squash in half. As with most squash, this has a thick, hard skin and you’ll want to be very careful not to cut yourself as you work a knife through the flesh. Once you can ease a knife into the skin, gently rock it back and forth to crack the squash in half. Scoop out the seeds and you’re ready to bake!
I have a recipe that uses spaghetti squash coming later in the week but in the mean time, you can practice this recipe for simple Baked Spaghetti Squash.
- 1 medium spaghetti squash
- Preheat the oven to 400°F:
- Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly.
- Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh. The inside should look clean and fairly smooth. Discard the seeds.
- Place the squash halves cut-side down in a roasting pan.
- Pour a little water in the pan, enough to cover the bottom.
- Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
- The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
- Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
- Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.