How To Cook Spaghetti Squash
Don’t let the hard shell intimidate you — learn how to cook spaghetti squash in just a few simple steps!
Ingredients
- 2 medium spaghetti squash (about 2½ pounds each)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean-up.
- Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half. Using a soup spoon, scrape out the seeds and discard them.
- Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with the salt and pepper. Flip the squash halves so they are cut side down. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork. Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.