How To Perfectly Cook A Spaghetti Squash Without Losing A Finger!

This is the absolute easiest way to cook a spaghetti squash and it comes out perfect every time! No more trying to cut a rock hard spaghetti squash in half!

spaghetti squash

 

I love spaghetti squash! It’s a very tasty, versatile grain free alternative to noodles. But cutting it is hard and time consuming, plus I don’t think taking a large, sharp knife to a round rock hard spaghetti squash is a very good idea – I almost sliced off my finger! I decided there must be a better way.

First, I tried cooking it whole and slicing after it was cooked. This was definitely an easier method but I found that this left the noodles a little more water-y and mushy, which I didn’t like. But after some experimenting I found a method that creates perfectly cooked noodles without the chance of cutting off a limb.

All you have to do is roast the whole spaghetti squash for about 15 minutes, just long enough for it to soften, then cut it in half and finish cooking it – seems so simple, right! The only downside is that you do have to handle the squash a little bit while it’s hot, but to me that’s better than trying to cut a rock hard quash in half! Plus, the noodles come out perfect every time πŸ™‚

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Here are the easily to follow instructions:

5 from 1 vote
Print Recipe

How To Perfectly Cook A Spaghetti Squash Without Losing A Finger!

This is the absolute easiest way to cook a spaghetti squash and it comes out perfect every time! No more trying to cut a rock hard spaghetti squash in half!
Course gluten free, Grain Free, keto, Main Course, paleo
Cuisine American
Keyword easy way to cook a spaghetti squash, how to cook a spaghetti squash, spaghetti squash
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 Spaghetti Squash
Calories 549 kcal

Ingredients

  • 1 Spaghetti Squash
  • 2 Tablespoons Extra Virgin Olive Oil optional
  • 1/2 tsp salt optional
  • 1/2 tsp pepper optional

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper or aluminum foil
  3. Place the spaghetti squash on baking sheet and bake for 15 minutes, or soft enough to cut.
  4. Using an oven mitt in one hand, carefully slice the squash in half lengthwise (or width-wise, either will work) with a sharp knife in the other hand. Then scoop out the seeds with a large spoon or fork and discard - but no need to be precise, you can finish scooping out the seeds after the squash has been fully cooked and cooled.

  5. Drizzle the squash with olive oil and lightly season with salt and pepper.
  6. Place flesh side down and continue roasting for 10 - 30 minutes, depending on size of squash. To check for doneness flip one half of the squash over and run a fork down the side of the squash. If it comes away from the side easily in a nice spaghetti texture it is done. If it is too firm flip it back over and cook an additional 5 to 10 minutes. Also, you can poke a sharp knife through the skin of the upside-down squash - if it slides through easily, it's probably done. Or you could just taste it to see if it's the right texture for you πŸ™‚ Do not over cook or it will be mushy.
  7. Then use a fork to gently scrape out the flesh, the squash will come out in noodle-like strands.
Nutrition Facts
How To Perfectly Cook A Spaghetti Squash Without Losing A Finger!
Amount Per Serving
Calories 549 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 5g 25%
Sodium 1327mg 55%
Potassium 1042mg 30%
Total Carbohydrates 67g 22%
Dietary Fiber 14g 56%
Sugars 26g
Protein 6g 12%
Vitamin A 23.2%
Vitamin C 24.6%
Calcium 22.2%
Iron 16.6%
* Percent Daily Values are based on a 2000 calorie diet.

this post is part of Real Food FridayΒ and Allergy Free Wednesdays

Posted October 9, 2015 by Cassidy in AIP, Egg Free, Nut Free, Paleo, Vegan, Whats For Dinner?, Whole30 / 6 Comments

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6 responses to “How To Perfectly Cook A Spaghetti Squash Without Losing A Finger!

  1. Hi Cassidy,
    I love spaghetti squash and had never thought about baking it to soften it so to make it easier to cut. Thanks for sharing on Real Food Fridays. Pinned & tweeted.

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