Spaghetti squash is a versatile, healthy alternative to pasta, since its flesh can be shredded into spaghetti-like strands that absorb pasta sauce well. It’s also a low-carb, low-calorie veggie that’s high in fiber and filled with antioxidants.
The flesh can be scraped out and served in a bowl…or you can use each side of the squash like a baked potato, adding toppings right into the hollowed out halves.
How to Cut Spaghetti Squash
The most popular methods of cooking spaghetti squash are the oven and microwave, and in both cases it’s best to cut open the squash prior to cooking. The skin is tough, so if you’re having trouble cutting through it, you could soften it by microwaving it whole for 2 minutes.
Slice off one end of the squash and flip it over so it stands flat on your cutting board. Then slice it in half lengthwise. Scoop out the seeds and pulp with a spoon.
Cooking Spaghetti Squash
If preparing in the oven, you’ll place both halves cut-side down on a baking sheet. Cook at 375°F for 30-40 minutes, until it’s tender.
In the microwave, you’ll place the halves cut-side down in a microwave-safe dish filled with about 1" of water. Cook on high about 12 minutes, until tender – the time could vary depending upon the size of your squash and how fast your microwave cooks.
Prepare and Serve
Whichever way you cook the squash, you’ll need to let it sit until it’s cool enough to handle. Then use a fork to shred the flesh into spaghetti-like strands. Depending upon your recipe, you’ll either leave the “noodles” in the hollowed-out halves (awaiting toppings) or scrape them out and transfer to a bowl.
Wondering how to keep any leftovers? Cooked spaghetti squash will last 3-4 days when refrigerated. (If a whole uncooked squash is in your pantry, it’ll keep about a month.)
Check out some of our favorite ways to prepare this versatile veggie.