Description
Learn how to perfectly cook spaghetti squash in the oven for a tender, fork-tender texture with lightly browned edges. This easy baking method brings out its natural sweetness and creates spaghetti-like strands perfect for low-carb meals or as a versatile base for your favorite sauces and toppings.
Ingredients
Scale
Ingredients
- 1 medium spaghetti squash (about 2 pounds)
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Trim the Squash Ends: Lay the squash horizontally on a stable cutting board. Using a sharp, sturdy chef’s knife, carefully trim off both the stem and base ends to create flat surfaces. This stabilizes the squash for cutting.
- Cut the Squash in Half: Stand the squash upright on one of the trimmed ends. Carefully slice lengthwise from top to bottom into two halves.
- Remove Seeds: Scoop out the seeds and stringy pulp from the center cavity of each half. You can discard them or save the seeds for roasting later as a snack.
- Season the Squash: Drizzle 1/2 teaspoon of olive oil on the cut side of each half. Sprinkle evenly with kosher salt and ground black pepper. Rub lightly to coat the insides.
- Place Cut Side Down: Place the seasoned squash halves cut-side down on the prepared baking sheet, ensuring no holes are pressed into the flesh.
- Bake the Squash: Bake in the preheated oven for 35 to 40 minutes, or until the squash is fork-tender inside, lightly browned on the outside, and the skin yields slightly to pressure. Larger squash may require up to 50 minutes. Avoid overcooking to prevent sogginess.
- Flip the Squash: Remove from the oven and carefully flip the halves cut-side up.
- Fluff the Strands: Use a fork to gently separate and fluff the spaghetti-like strands of squash flesh.
- Serve and Enjoy: Serve as is or topped with butter and fresh herbs, a sprinkle of brown sugar, or incorporate into your favorite recipes calling for baked spaghetti squash.
Notes
- Use a very sharp knife and stable cutting board for safety while cutting the squash.
- If your squash is larger than 2 pounds, increase baking time accordingly but avoid overcooking.
- To save time, pierce the squash with a fork and microwave for 3-5 minutes before cutting to soften.
- Scoop out seeds and roast them with oil and spices for a crunchy snack.
- This method yields tender, non-soggy strands ideal for low-carb or gluten-free meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: spaghetti squash, baked spaghetti squash, how to cook spaghetti squash, healthy side dish, gluten free, low carb, vegetable side
