I love spaghetti squash because it easily lightens up spaghetti and meatballs. If you are not a fan of spaghetti squash, it is probably due to the squash stands being too moist and mushy. That was my first experience as well. I then discovered how to prepare the squash to resemble al dente noodles.
Try either one of my cooking methods. If you are in a hurry, the microwave method is great. If you have time, use the oven method.
Click here for the meatballs recipe.
Spaghetti Squash
Print RecipeIngredients
- 1 (1 1/2-pound) spaghetti squash
Instructions
Microwave Method:
Pierce the spaghetti squash a few times with a knife. Microwave the spaghetti squash for 10 minutes on high. Flip the spaghetti squash over halfway through cooking. Allow to cool slightly.
Cut the squash in half, remove the seeds and discard.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Using a fork, scrape the squash to release the strands. Scoop the strands onto the lined baking sheet. Spread the squash strands in an even layer.
Bake for 12 minutes. Allow to cool.
Serve warm or store in an air-tight container and refrigerate for up to 5 days.
Oven Method:
Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper or silicon mat.
Cut the spaghetti squash in half. Remove the seeds and discard. Place the halves cut side down on the parchment paper-lined baking sheet.
Bake for 45 minutes or until fork tender. Remove from the oven. Scrape the squash with a fork to create strands. Transfer the strands back to the baking sheet. Spread evenly in one layer. Bake for 8 minutes to evaporate the extra squash juice.
Serve warm or store in an air-tight container and refrigerate for up to 5 days.
Notes
Lining the baking sheet with parchment paper or silicon mat will prevent the squash from sticking and easy clean up. For serving, use the spaghetti squash as a base for tomato sauce and meatballs or anything else you would serve over pasta.
2 Comments
Kung Pao Chicken & Broccoli over Spaghetti Squash – Whitney Miller
May 17, 2019 at 12:23 pm[…] See Spaghetti Squash recipe. […]
Angela Young
May 17, 2019 at 6:15 pmI’ve had a hard time trying to like spaghetti squash because of the texture and taste. I never thought to bake the strands to get the extra moisture out! Can’t wait to try this!!