How to Cut and Cook Spaghetti Squash
Here’s how to cut and cook spaghetti squash without breaking a sweat. It’s terrific for you, and makes a healthy, low-carb meal any day of the week.
Servings 8 servings
For the spaghetti squash:
- 2 medium spaghetti squash (about 3 to 3 1/2 pounds each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup.
To make the spaghetti squash easier to cut, using a sharp knife, poke several slits in a line around the squash where you plan to cut it.
Microwave the squash for 5 to 6 minutes (microwave each squash individually). Cool slightly before handling (or use a kitchen towel to remove from the microwave). The slightly softened squash will be much easier to cut in half.
On a cutting board, slice off the stem on each end and then slice the squash in half along the line of slits you made. Rub each squash half with olive oil and season to taste with salt and pepper.
Place squash halves cut-side down on prepared baking sheet. Roast until the inside of each squash half is tender and easily pierced with a fork, about 40 to 60 minutes (exact baking time will depend on your specific squash). Cool slightly and use a fork to fluff and remove the strands from the squash halves.