Pick up that gorgeous yellow spaghetti squash at your area Farmer’s Market, because we’re going to have something delicious tonight!
Squash isn’t something most people squabble for, but they’re definitely an underrated food. In fact, when cooked correctly and seasoned appropriately, squash is actually quite delectable! Yes, delectable!
None more so than spaghetti squash. This particular winter squash began calling to me when I was in my early twenties and a day of experimental cooking with a friend got us both hooked on it. I’ll never forget how weird it was to figure out how to cook though. So after all these years, I’ve simplified it for you!
Here are a few easy steps on How To Cook: Spaghetti Squash
Oven Baked Spaghetti Squash
- Spaghetti Squash
- Filtered Water
Let’s Get Cooking:
- Preheat oven to 400 degree.
- Cut the spaghetti squash in half lengthwise from tip to end with a sharp butcher knife.
- Scoop out the squash guts and seeds in the center of the halves. Scoop it all out and dispose of it (or you can save the seeds): you’ll know what you’re not supposed to gut as the edible bit of the squash will most certainly have some resistance in this raw state. These innards will look like spaghetti strands, and you might think this is what you’re supposed to use, but it’s not. Hang tight.
- Lay the squash cut-side down in a glass baking pan. Upon recommendation, I poured filtered water** into the pan until it submerged the squash about a half inch. And now I highly recommend it.
- Bake the spaghetti squash for 35-40 minutes.
- To determine that the squash is thoroughly cooked, you should be able to pierce the squash straight through the cut side to the squash skin. Using a fork, peel the stringy flesh from the inside.
At this point, you can do any number of things with spaghetti squash. You can eat it straight up like you would spaghetti noodles, served with butter and cheese or marinara sauce. I’m a fan of using the cooked spaghetti squash as a substitute for rice noodles in Pad Thai, or you can make this awesome Spaghetti Squash Bake.
**I like to use filtered water, especially in Buffalo where we had a prominent presence Industrial Revolution. Using filtered water for both drinking and cooking is an excellent habit to get into as it helps remove harmful chlorine, bacteria, and lead from being ingested into your system. Water filters, according to AllAboutWater.Org (a highly ranked authoritative site), help reduce the risk of gastrointestinal disease, rectal/colon/bladder cancers, and acts as a last line of defense between your body and over 2100 toxins that can be found in tap drinking water.