How to make Spaghetti Squash {Not Mushy}
Spaghetti squash is not only delicious on its own but also it’s a fun vegetable pasta substitute. This baked spaghetti squash is so easy to make. It will satisfy all of your pasta cravings.
One of my favorite winter squash, Spaghetti squash, is a fun alternative to pasta.
Just like zucchini noodles, sweet potato noodles and all the other vegetable noodles, this squash spaghetti is even better because it requires no spiraling tool.
It has a shape that mimics spaghetti strands has a more savory taste compared to butternut or acorn squash.
How to Make Spaghetti Squash
I remember the first time I attempted to make spaghetti squash. It was quite a long time ago, and it did NOT go well.
I found a “how-to” blog post, much like the one that you’re reading now; however, it did not mention that it can sometimes be very difficult to initially cut the spaghetti squash in half. (Maybe they are using a sharper knife, or have stronger arms).
As a result, I ended up with a hacked up squash and some battle wounds.
So, after learning some tips and tricks over the years I thought I’d do you all a favor and give you an all-inclusive low down on the how-to of easily making spaghetti squash.
SO.. The biggest tip I can give you for making spaghetti squash is to soften it slightly BEFORE cutting it:
Preheat your oven to 400 F and bake for 5 minutes.
This step should be enough to soften the squash enough to cut it and not be too hot to the touch.
Also, having a good quality sharp knife is key. A dull knife can be very dangerous, and I can’t have you getting hurt from one of my recipes.
Now, once you’ve baked your squash for 5 minutes and cut it in half (the long way), scoop out the seeds. Drizzle each side with avocado oil, salt, and pepper, to taste.
Place each half of the squash face down on a lined baking pan, then put in a 400 F oven for 35 – 40 minutes. Remove from oven, flip the squash over and shred the “spaghetti” with a fork.
CAUTION – Squash will be very hot! I recommend letting it cool for 5-10 minutes before shredding or use tongs to hold the squash in place while you shred.
Why I Love Spaghetti Squash
Aside from being a super light and worthy alternative to pasta, I think spaghetti squash is actually really fun to make.
It would be a great way to involve kids in meal prep or cooking (once the squash is cooled of course!) and it has such a great flavor.
Moreover, it is pretty inexpensive in stores.
And you get a lot of spaghetti strands out of one squash.
So this is a really great recipe staple to stretch your dollars if you’re on a budget or just trying to save money.
The “spaghetti” strands can be used for more than just a pasta-style dish as well. You can use it in casseroles, as a side, or make a breakfast bowl with it.
It holds up well against meat, vegetables, and sauces, so there are endless possibilities on what you can make with it.
Why Spaghetti Squash is a Good Choice
Spaghetti squash is a single ingredient whole food. It is essentially a vegetable (it is actually a fruit, but often treat as a vegetable so we will go with that).
I hope this helps make your squash-making experience a positive one!
Does anyone else have a story like mine? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:How to make Spaghetti Squash {Not Mushy}
Ingredients
- 1 spaghetti squash
- 1 – 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 F.
- Place spaghetti squash on a baking pan. Bake for 5 minutes (to soften the skin) and let it cool slightly.
- Cut Spaghetti Squash in half lengthwise. Scoop out the seeds using a spoon.
- Place the spaghetti squash face up and drizzle with oil. Season with a pinch of salt and pepper.
- Bake with face down for 25 – 35 minutes.
- Once it has cooled enough to handle, use a fork to gently run along the long side of squash to separate the strands.
Notes
Sometimes oven temperature may vary, I recommend checking on the squash around 20 – 25 minutes to prevent overcooking, which will make them mushy.The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
