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!
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 🙂
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Here are the easily to follow instructions:
How To Perfectly Cook A Spaghetti Squash Without Losing A Finger!
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Ingredients
- 1 Spaghetti Squash
- 2 Tablespoons Extra Virgin Olive Oil optional
- 1/2 tsp salt optional
- 1/2 tsp pepper optional
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper or aluminum foil
- Place the spaghetti squash on baking sheet and bake for 15 minutes, or soft enough to cut.
- 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.
- Drizzle the squash with olive oil and lightly season with salt and pepper.
- 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 🙂 Do not over cook or it will be mushy.
- Then use a fork to gently scrape out the flesh, the squash will come out in noodle-like strands.
Nutritional information is approximate and may vary.
this post is part of Real Food Friday and Allergy Free Wednesdays
Can I use an aluminum sheet instead of a baking sheet? I am trying this out today and would appreciate some help.
I haven’t tried it but I’d imagine it would work 🙂 I use the baking sheet so it’s easier to get the squash in and out and so I don’t have a mess at the bottom of my oven. The best advice I can give you is to check it often because if it’s overcooked it will be mushy and not taste good :/ I couldn’t give exact times because all spaghetti squashes are different sizes. Let me know how it goes!!!
-Cassidy
i need to try this because I almost hurt myself overtime i cut one!
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.
my oven mitt was sharp enough to cut the squash.
Ha! Yeah, it does sound like you are suppose to cut the squash with the oven mitt! -I’ll clarify the recipe 🙂
I do mine in the pressure cooker. 6 minutes and it slides right out of the rind. Perfect!
That sounds awesome!! – now I just need a pressure cooker 🙂