Spaghetti Squash For Any Occasion
Updated: Jul 12, 2019
Spaghetti squash is an easy healthy solution for a variety of recipes. When cooking it for the first time it is easy to be unsure of exactly what to do, and how to make it so that it tastes the best. The unseasoned flavor can deter some people. This is the recipe I use. Much like adding salt to pasta water, I use it as a basic any time I make it! Here's my step-by-step guide!
What You'll Need:
1 Spaghetti Squash
2-3 Tbsp Water
How To Prepare:
Preheat the oven to 375F.
Line a baking sheet with parchment paper.
Cut off both ends of the spaghetti squash and then cut in half. Carve out the seeds and filling and discard.
Sprinkle about 1 Tbsp per half over the flesh of the squash. This should not be an excessive amount. Just enough so that it sticks. I hold it over the sink and let the excess drop away to not over-season.
Turn each half of the squash seasoned-side down onto the parchment paper. Spread about 2-3 Tbsp of water around the parchment paper surrounding the squash.
Bake the squash for 30-45 minutes. You will know when the squash is
done when a knife can puncture the flesh with little effort.
Once removed from the oven you can leave the halves face down for them to roast through a little longer for a less "al dente" texture. When ready turn each half face-up and allow to cool.
When the squash has cooled enough to be handled take a fork and comb side to size to pull the squash fibers from the hull.
Then comb down the center to pull it from the hull into your dish.
This can be served right away, or stored for later.