I’ve shared recipes for acorn squash as well as butternut squash, but I haven’t shared my favorite squash yet on this blog: spaghetti squash. There’ s something about the pasta-like strands that I love. I eat spaghetti squash as a substitute for actual pasta or rice, usually topped with marinara or sometimes simply with butter and parmesan cheese.
Cooking spaghetti squash is pretty easy and hands-off. I know there are methods out there using the microwave and then the oven, but honestly, I’m too lazy for that and my microwave isn’t very good. I throw a halved squash into the oven when I get home from work, and the oven does all the work for me while I get on with my life. By the time I’m ready to make the rest of my dinner, the squash has cooked and cooled, allowing for easy spaghetti squash scoopage.
roasted spaghetti squash
1 spaghetti squash
Salt and pepper
Marinara or butter and parmesan cheese, for topping
Preheat the oven to 350 degrees. Halve the squash lengthwise and scoop out the seeds and discard. Place the squash cut-side down in a baking dish or on a baking sheet. Roast for 45 minutes, checking after 30 to see if the squash easily separates into strands with a fork. Scoop out the squash flesh with a fork, season with salt and pepper and top with sauce before serving.