I rarely eat pasta—for some reason, it just doesn’t ever satisfy me. When I eat it, I eat a ton of it—I want more and more until I just have an awful stomach ache. But I love pasta sauces and the whole idea of a pasta dinner. So the day I learned how to make spaghetti squash was a very happy day for me.
There are many ways to do it, but to eat spaghetti squash like pasta, I use one of two methods (depending on how much time I have).
First, slice the squash in half lengthwise and scoop out the seed.
To bake spaghetti squash
- Preheat the oven to 375°
- Place the spaghetti squash open side down on a cookie sheet.
- Bake for about 45 minutes, or until the squash is tender (the amount of time will depend on the size of your spaghetti squash).
- Remove from the oven and allow to cool, at least until you can hold it without burning your hand.
- When it has cooled, take a fork and scrape out the squash. It will come out in strings, just like spaghetti.
To microwave spaghetti squash
- Fill a microwave safe baking dish with about ½ inch of water. Place the squash open side down in the dish.
- Microwave on high for 7 to 9 minutes, depending on how large the spaghetti squash is. Test it to make sure it’s tender. Cook it for a few more minutes if it’s not.
- Let it cool and then follow step 5 above.
Serve with your favorite pasta sauce, like the kale pesto pictured above. Bonus hint: It freezes really well so you can make a lot and pull it out for a quick dinner.