Spaghetti Squash an amazing veggie when cooked, creates strands that resemble pasta! The flavor is slightly sweet, but not overly sweet like butternut squash can be.
Here you can find two ways to cook your Spaghetti Squash. In the microwave (if you are short on time) or roasted in the oven. Once cooked, you can run a fork along the squash to create noodle-like strands which can be used for casseroles like this one!
Microwave Spaghetti Squash
1 spaghetti squash
Pierce spaghetti squash with a fork about 8 times.
Place in the microwave 3-4 minutes.
Remove the squash from the microwave and slice from top to bottom lengthwise. Using a spoon, remove seeds and pulp and discard.
Place squash cut side down in dish and pour in about 1" of water.
Microwave 10 minutes or until the squash is easily pierced through the skin with a fork.
Let your squash cool for a few minutes until it is cool enough to handle.
Use a fork to shred the insides.
Roasted Spaghetti Squash
1 spaghetti squash
extra-virgin olive oil
sea salt and freshly ground black pepper
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
***The cook times can vary based on the size of your squash. You can tell if your squash is done if you can pierce through the skin fairly easily. You may want to check your squash 5 minutes before the cooking time in case yours is ready a little earlier.