This simple spaghetti squash recipe is one of my favorite ways to serve it. It's as easy as tossing it in Roasted Garlic and Rosemary Butter, with a tiny bit of extra seasonings. Spaghetti Squash is such a fantastic vegetable, and yet it often gets overlooked. These squash can keep for over a month in the pantry, so it's easy to buy one and have at the ready. Great for the holidays or a side dish to any meal! First, let's look at preparing the squash.
Cutting Hard Squashes
How do you cut a squash? I get asked a lot about easier ways to cut winter squashes. It can be very intimidating to cut a large thing that rolls and resists your knife. Here's a few tips I always give to make things easier:
- Whenever you have a round thing, you should always cut a flat edge to rest itself on so that it doesn't roll while you're trying to cut it. This is true with all fruits and vegetables. For Spaghetti Squash I always cut the ends off first. This gets rid of the stem, but also leaves a flat surface to stand it up on.
- Once you have a flat end, stand the squash upright and cut down the center. Notice that I leave my fingers up and out of the way and the knife extends past my hand.
- If your knife is not very sharp OR not very big, you can put the tip and the center of the squash and cut down one side, then turn the squash around and cut down the other side.
You'll see the full recipe in the post, but look below for some quick tips to make sure your spaghetti squash turns out perfectly every time
Quick Tips for How to Cook Spaghetti Squash
- After cutting the squash in half, use a spoon to quickly pull out the seeds and pulpy parts of the center.
- Season liberally with salt and pepper so that it absorbs into the squash while cooking
- Cook cut-side down on a baking sheet
- I always add a little water to the pan. The water helps steam in the beginning to keep the squash moist on the inside, but then will evaporate to allow the squash to roast on the outside.
- Test your squash for doneness by pinching the outside. You should be able to press into it and feel a slightly soft give, but not mushy and not hard.
- When finished cooking, let your squash cool a little bit so that you can handle it, but scrape while still warm.
- Scrape down lengthwise on the squash using the tines of a fork. This will draw out the "spaghetti" like strands of squash. They should be cooked through but have a slight crunch to them.
- Once all the squash is pulled, you can let it cool and store in the refrigerator for up to 4 days. This is a great meal-prep item for this reason.
The Health Benefits of Spaghetti Squash
As with most foods, it's not only about how to cook spaghetti squash, and what makes it delicious, but what are the benefits of eating it. Check out this article at Squash Nutrition and Health Benefits for all you need to know on how squash:
- helps fight inflammation
- provides high vitamin A
- is high in fiber
- is low on the glycemic index
How To Make Simple Roasted Garlic Spaghetti Squash
- Prepare the easy recipe for Roasted Garlic and Rosemary Butter. You can make this up to 3 weeks in advance, or just keep some in the fridge to use on almost anything.
- After preparing your spaghetti squash, melt the butter and pour over the top, adding a little brown sugar and salt to your liking (I give measurements for one squash in the recipe below).
- Toss together and serve warm, or feel free to add any other herbs and spices you may like. Some additions might be chile flake for spice, or complimentary herbs like sage or parsley. Add my favorite Masala Spice Mix for an Indian spiced side. The possibilities are endless because Spaghetti Squash is such a mild ingredient and pairs with just about anything.
Simple Roasted Garlic Spaghetti Squash
- Start by making the Roasted Garlic Butter Recipe (link in ingredients). You can make this up to 3 weeks in advance and/or just keep some in your fridge at all times (I love it on everything!). If making at the same time as the squash, you can cook the garlic at 350f, it just might take a little longer.
To Prepare the Spaghetti Squash
- Preheat the oven to 350f.
- Wash the outside of your spaghetti Squash
- Here is a handy tip: Whenever cutting a round vegetable, you always want to make a flat surface first so it doesn’t roll while you are using a sharp knife. Always make a flat surface on the shortest side that is safest to cut, then you will have a flat surface to balance on when cutting a longer cut.
- Carefully cut off the top and bottom of the squash. If the squash is very hard, you may need to rotate it while cutting to make it all the way through.
- Once you have the 2 flat sides, turn up to rest on the bottom.
- Keeping your fingers out of the way, cut down the center of the squash to cut in half. If you have a short knife, you may want to start in the center of the squash and cut down one side and then flip around and cut down the other side.
- Using a spoon, scoop out the seeds and center pulp. Discard.
- Sprinkle the salt and pepper over the cut surface of the squash.
- On a clean baking tray, turn the spaghetti squash cut side down.
- Slowly pour enough water in that it covers the surface of the baking tray but is only halfway up the sides.
- Place the whole tray in the oven and bake for 35-55 minutes, depending on the size of your squash.
- When the squash is ready, you should be able to pinch in the outside of the squash and feel it give, firmly but softly.
- Remove the tray from the oven and flip over the squash. Let cool slightly, just enough for you to handle.
- Using a fork, gently scrape the surface of the squash from top to bottom, pulling strands of the squash as you go. You should see noticeable “spaghetti” length strands.
- Continue until all of the squash is in strands. Place in a mixing bowl.
- Melt 2 ounces of butter and pour over the squash. Add the brown sugar and salt.
- Gently mix until all the squash is coated in the seasonings. Serve while warm.