How to Make the Best Spaghetti Squash

Spaghetti squash. It’s one of those vegetables that gets a lot of buzz—mostly for its incredible ability to mimic pasta. But how do you actually make the best spaghetti squash? The truth is, it’s simpler than you might think, but getting it just right takes a little finesse.

Let’s dive in. First, the selection of your squash is key. Choose a firm, vibrant yellow squash that feels heavy for its size. A soft or dull-skinned squash? Probably past its prime. Now that you’ve picked the perfect one, you’re ready to cook.

Step 1: Cutting the Squash

Here’s where a little caution is required. Cutting through a raw spaghetti squash can be tricky! Make sure to use a sharp, sturdy knife. First, cut off both ends of the squash. Then, carefully slice it in half lengthwise. You’ll see the soft, stringy flesh and the seeds inside. Don’t worry! The strings are exactly what give this squash its "spaghetti" texture.

Step 2: Removing the Seeds

Now, take a spoon and gently scoop out the seeds. They can be roasted for a crunchy snack later, but for now, we’re just focusing on the squash. You don’t need to be too precise here—just get the bulk of them out. The flesh is where the magic happens!

Step 3: Roasting the Squash

To get that perfect “spaghetti” texture, roasting is the way to go. Preheat your oven to 400°F (200°C). Lightly drizzle the cut sides of the squash with olive oil, and season them with salt and pepper. You can get creative here—sprinkle some garlic powder, paprika, or even fresh herbs if you like!

Place the squash halves face-down on a baking sheet lined with parchment paper. Roasting it at this high temperature will bring out the natural sweetness of the squash while ensuring that it becomes tender enough to easily scrape into those perfect pasta-like strands.

Step 4: Roasting Time

Now, it’s time for the oven to do its magic. Roast the squash for 30 to 40 minutes, depending on the size of the squash. After about 30 minutes, check it by poking the flesh with a fork. It should easily separate into strands. If it does, it’s done! If not, let it roast a bit longer.

Step 5: Scraping the “Spaghetti”

Once the squash is perfectly roasted, allow it to cool for a few minutes before handling it. Then, using a fork, gently scrape the flesh in a downwards motion. The strands should come apart effortlessly, resembling pasta. The more you scrape, the more you’ll uncover—so don’t be afraid to dig in!

Step 6: Serving and Enjoying

Now, the fun part! You’ve got a heap of tender, golden strands. You can serve this squash just like pasta: with marinara sauce, a sprinkle of Parmesan, and a few fresh basil leaves. Or go a different route—perhaps with a creamy Alfredo sauce or even in a savory stir-fry. The possibilities are endless.

Tips for the Best Spaghetti Squash

• Don’t overcook: If you leave it in the oven too long, it can get mushy. Aim for fork-tender strands.
• Experiment with seasonings: Spaghetti squash is a blank canvas. Try different herbs and spices.
• Save the seeds: Roast them for a healthy, crunchy snack!

Conclusion

Making spaghetti squash isn’t just about cooking a vegetable; it’s about creating something that feels comforting yet healthy. The delicate strands are perfect for replacing pasta in a low-carb meal, or simply as a side dish. And once you master the roasting technique, you’ll have a versatile dish that works for any occasion!