How to Cook Spaghetti Squash
Learn how to cook spaghetti squash with this simple roasting method that brings out its natural sweetness and tender texture. We also share an easy Garlic Parmesan Spaghetti Squash recipe, made with butter, garlic, and freshly grated Parmesan, for a flavorful way to enjoy it.
Servings: 4 servings
Ingredients
For Baking the Spaghetti Squash (Base Recipe)
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
For Garlic Parmesan Spaghetti Squash (Made with Baked Spaghetti Squash)
- 1 tablespoon salted butter
- 2 cloves garlic ,thinly sliced
- cooked spaghetti squash
- ¾ cup freshly grated Parmesan cheese
Instructions
How to Bake Spaghetti Squash
- Preheat the oven to 400°F (200°C).
- Wash and dry the squash thoroughly.
- Trim the ends by cutting off the stem and base to create flat surfaces.
- Cut the squash in half by standing it upright on a flat end and slicing horizontally.
- Scoop out the seeds using a spoon and discard them.
- Drizzle with olive oil over the cut sides, then season with salt and pepper.
- Rub a little oil on the outer skin to help it roast evenly.
- Place the squash halves cut-side down in a baking pan, cover with foil, and bake for 45-50 minutes, or until the skin is soft and the flesh is tender.
- Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
How to Make Garlic Parmesan Spaghetti Squash (Use the baked spaghetti squash from the previous steps for this recipe.)
- Melt butter in a large skillet over medium heat.
- Add garlic and sauté for about 1 minute, until fragrant.
- Stir in the cooked spaghetti squash strands and toss for 2 minutes until warmed through.
- Mix in the Parmesan cheese and stir until combined.
- Season with additional salt and pepper to taste. Serve warm.
Notes
- Use a Sharp Knife: A large, sharp knife makes cutting easier. Place the squash on a stable cutting board, trim both ends, then slice it in half. If the knife gets stuck, start from the initial cut and slice from the opposite direction.
- Check for Doneness: If the squash is still firm after baking, return it to the oven and cook until it’s tender and easily scraped into strands.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 481mg | Potassium: 268mg | Fiber: 4g | Sugar: 7g | Vitamin A: 377IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg
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