Spaghetti squash is a versatile winter squash that, when cooked, releases flesh resembling long, thin strands of spaghetti. This low-carb vegetable makes an excellent base for marinara, alfredo, or pesto sauces. Whether you roast it in the oven for a caramelized depth, steam it for a lighter texture, or microwave it for speed, the result is always satisfying. It&# 226;ÂÂs a perfect weeknight side dish or a healthy main course alternative. The mild, slightly sweet flavor pairs beautifully with savory toppings. Learn the three best methods to cook this nutritional powerhouse with ease and consistency.
How To Cook Spaghetti Squash
Description
Spaghetti squash is a versatile winter squash that, when cooked, releases flesh resembling long, thin strands of spaghetti. This low-carb vegetable makes an excellent base for marinara, alfredo, or pesto sauces. Whether you roast it in the oven for a caramelized depth, steam it for a lighter texture, or microwave it for speed, the result is always satisfying. It&# 226;ÂÂs a perfect weeknight side dish or a healthy main course alternative. The mild, slightly sweet flavor pairs beautifully with savory toppings. Learn the three best methods to cook this nutritional powerhouse with ease and consistency.Ingredients
Directions
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Preheat oven to 350ðF (175ðC) if baking.
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Carefully cut the spaghetti squash in half lengthwise using a sharp knife.
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Scoop out the seeds and stringy pulp from the center of each half with a spoon.
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Pierce the skin of each half several times with a fork to allow steam to escape.
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To bake: Place squash halves cut-side down in a large baking pan. Bake for 45 minutes or until the skin is tender and strands pull away easily with a fork.
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To microwave: Place squash halves cut-side down in a microwave-safe dish. Add 1/4 cup water. Cover with plastic wrap, folding back a small edge to allow steam to escape. Cook on HIGH for 7 to 10 minutes until tender.
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To boil: Place squash halves cut-side down in a Dutch oven. Add water to a depth of 2 inches. Bring to a boil, then cover, reduce heat, and simmer for 20 to 25 minutes until tender. Drain well.
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Allow the cooked squash to cool slightly until manageable to handle.
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Using a fork, scrape the flesh from the skin in a downward motion to release the spaghetti-like strands.
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Discard the shells and serve the strands immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 32.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Tip: Spaghetti squash has a hard, tough skin. Use a sturdy chef's knife and a steady cutting board. If the squash is very large or hard to cut, you can microwave it whole for 2-3 minutes first to soften the skin slightly before cutting.
Storage: Cooked spaghetti squash strands can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked strands for up to 3 months.
Serving Suggestions: Toss the strands with marinara sauce, olive oil and garlic, or pesto. Top with parmesan cheese, nuts, or proteins like chicken or shrimp.
