Most varieties of winter squash are forgiving in their cooking times. Spaghetti squash is not. Here’s how to cook spaghetti squash—perfectly.
I have learned that most varieties of winter squash are forgiving in their cooking times. Spaghetti squash is not. You really want it al dente—with a little crunch. Overcook it and it turns to an unappetizing state of mush.
After much trial and error, here is the most surefire way I have found to cook spaghetti squash to perfection.
How to Cook Spaghetti Squash
- When selecting winter squash pick out one that’s heavy for its size.
- Carefully cut the squash lengthwise and scoop out the seeds. An ice cream scoop is handy for this job.
- Sprinkle with a little sea salt (optional) and place face down on a lightly greased baking sheet (I use a high heat oil like avocado).
- Bake in a 375˚F oven for 35-40 minutes—or just until the flesh of the squash begins to soften. A good test; stick a fork through the skin and it should be firm but penetrable.
- Allow the squash to cool enough to handle then gently “shred” the flesh using a fork and scoop out into a serving bowl.
- Use or freeze (flattened) in zip top bag.