How to make Spaghetti Squash {Not Mushy}

Two baked Spaghetti Squash on a baking dish. There is a fork shredding Spaghetti Squash into strands.

4 stars (1 review)

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.

Prep Time5

Cook Time40

Total Time45

Course: Sides

Cuisine: American

Diet: Vegan

Keyword: healthy dinner ideas, spaghetti squash, whole30 dinner ideas, whole30 recipe

Servings:

Calories: 115kcal

Author: Shuang Shuang Liang

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

Storage:

Store in an air-tight container in the fridge up to 3 - 4 days.

To store Spaghetti Squash, you can use air-tight container like this one.

Sometimes oven temperature may vary, I recommend checking on the squash around 20 - 25 minutes to prevent overcooking, which will make them mushy.

Nutrition