This year we grew a bunch of spaghetti squash in our garden.
I’m not the biggest squash eater, but spaghetti squash and pumpkin I love!
I love spaghetti squash because it stores well for long periods of time just in my pantry, and it is super simple to cook. It has a more mild flavor so my kids will eat it, and because it is stringy, I can substitute it in recipes that call for spaghetti fairly easily.
So, how do you cook spaghetti squash? It does take some muscle!
Cut the ends of the squash off and then cut it open. I find that i just stab it in the middle lengthwise and whack it on the counter. It will usually crack right open for me. (You can just make some cuts in the squash and cook it in the oven whole, but it is harder to separate the seeds from the actual squash once it is all cooked.) Scoop the seeds out and put the squash face down in a 9×13 pan. Cover the bottom of the pan with about 1 inch of water.
Cook in the oven at 400 for 40 minutes. Once it has cooled a bit, scrape out the insides. You will be able to scrap right up to the skin.
Now is the fun part! We love to eat it just with butter, salt and pepper. Sometimes we will top it with parmesan cheese, and other times, use it in the place of spaghetti noodles and top it with marinara sauce and meatballs.
How do you cook spaghetti squash?