Spaghetti Squash Recipe

There's something quietly magical about a spaghetti squash, really.

You start with this smooth, pale yellow oval, and with a bit of heat and a simple fork, it transforms into a whole bowl of sunny, delicate strands.

Choosing Your Main Ingredient

Look for a squash that feels heavy for its size and has firm, unblemished skin.

The color can range from a creamy ivory to a vibrant yellow, but a consistent hue is a good sign of even ripeness.

Ingredients Needed for the Recipe

• One Spaghetti Squash: The star of the show, it naturally separates into noodle-like strands when cooked.
• Extra-Virgin Olive Oil: A light drizzle helps the skin crisp up and adds a subtle, fruity flavor.
• Sea Salt & Freshly Ground Black Pepper: These basics highlight the squash's mild, slightly sweet taste perfectly.

A Word on Tackling That Tough Skin

Let's be honest, cutting into a winter squash can feel like a workout.

If your squash is particularly stubborn, there are two easy ways to soften it up first, and I promise they're lifesavers.

For the oven method, prick the whole squash a few times with a fork.

Roast it at 400°F for about 10 minutes, just until the exterior gives a little under pressure.

For a quicker fix, use that same fork to prick the skin all over.

Microwave the whole squash in one-minute bursts until it becomes easier to handle, then slice.

How to make How to Cook Spaghetti Squash?

Step 1 - Preheat and Slice

Start by heating your oven to 400°F, letting it come to temperature while you prep.

Carefully cut the squash in half from stem to base, using a sharp chef's knife and steady pressure.

Step 2 - Scoop and Season

Use a sturdy spoon to scrape out all the seeds and stringy pulp from the center of each half.

Give the insides a very light drizzle of oil and a modest sprinkle of salt and pepper; you can always add more later.

Step 3 - Roast to Perfection

Place the halves cut-side down on a baking sheet and poke the skins a few times with a fork.

Roast for 30 to 40 minutes, until the outside is gently browned and the flesh is tender yet still has a slight resistance.

Step 4 - Fluff and Serve

Take the squash from the oven and flip the halves over so they can cool slightly.

Once you can touch it, take a fork and scrape from the edges inward, watching those beautiful strands appear.

Ways to Enjoy Your Squash Noodles

Simply seasoned, it makes a wonderful, low-effort side dish all on its own.

For something heartier, try tossing the warm strands with a vibrant lemon pesto or sautéing them with chickpeas and kale.

Tips

• Don't over-oil the squash before roasting, as it can steam and become watery instead of caramelizing nicely.
• Roasting time is a guideline, not a rule. A smaller squash may be done in 25 minutes, a larger one might need 45.
• For the best texture, aim for "al dente"—the strands should separate easily but still have a pleasant bite.
• Let the squash cool for a few minutes before fluffing; it’s much easier to handle and the strands hold their shape better.

Storing Leftovers

Any unused strands will keep beautifully in a sealed container in the fridge for up to four days.

They reheat wonderfully in a skillet over medium heat, which helps evaporate any excess moisture.