How to cook spaghetti squash!

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I am doing this post for people who are new to cooking spaghetti squash but mostly for myself. Sorry. I have cooked many spaghetti squash in my day, but every time I have to google it again. Mostly because I forget what temperature to set the oven. And how long it has to cook.

When I look it up, there are many different ways to cook it (boil, microwave, sliced, whole). I have always cut it in half first but now I think I will be cooking it whole. It makes so much more sense!

This does not make sense:

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Cutting the squash is terrifying. I was never a fan. But whenever I heard that you could cook it whole, for some reason I thought it would come out completely different.  I also assumed I would have a squash explosion happening in my oven. To be honest, the flavor of cutting it is slightly better. Slightly. There is olive oil, salt and pepper added before it’s cooked. But I’ll change my ways in order to save a few fingers.

It takes about an hour but all you do is pierce some holes in the squash (or a lot, if you’re scared like me) and toss it in the oven. After it’s finished let it cool a bit, slice it in half, scoop out the seeds and then the “spaghetti” strands and BOOM. Done.

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{this is from a small squash!}

I usually serve it in homemade marinara sauce alongside chicken parm. This is the only way I have tried it so far but only because it is so good! I am trying it a different way tonight and if it comes out alright, I’ll let you know how it was.

 

How to cook Spaghetti Squash

INGREDIENTS:

1 spaghetti squash*

salt and pepper

DIRECTIONS:

Heat oven to 350 (many recipes suggest 375 – the oven I have here gets really hot)

Pierce the squash multiple times with a fork or knife (to allow steam to escape and avoid a potential squash explosion).

Set on baking sheet and place into the oven. Cook for 45 minutes – 1 hour. It is done when the skin is easily pierced with a fork or knife.

Take out and let cool for 5-10 minutes. Cut in half lengthwise, carefully! The steam will be really hot. With a fork or spoon, scoop out seeds and pulp. Use an oven mitt to help, it will still be pretty hot. Then scoop out the spaghetti strands. If you’d like, add salt and pepper to taste.

*Choose a squash that is bright yellow with a firm, dry stem. Squash shouldn’t be shiny or waxy and have no soft spots or cracks

**Print the Recipe**

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