My family loves eating spaghetti squash. It is nutritious, tasty, and a great substitute for traditional pasta. Spaghetti squash is low calorie and perfect for folks that are gluten free or paleo, too. Have you ever wondered how to bake spaghetti squash? Wonder no more!
Last week, I showed you how to cook spaghetti squash in the microwave. I know that many of you try to limit or completely leave out the use of microwaves altogether, so here’s an alternative that takes a little more time, but is equally easy and tasty.
Step 1: Slice your squash in half length-wise.
Use a sharp knife (like what you might use on a watermelon), and be careful!
Step 2: Scoop the seeds out.
Use a spoon and scoop it out like you would cantaloupe or pumpkin seeds.
Step 3: Place your squash cut side down in a baking dish. Bake at 375 degrees Farenheit for 45 minutes.
Step 4: Flip your squash over and check if it is done.
It should be a deep, golden color and soft all the way through. Browning on the edges is normal. If it is still pale yellow anywhere, you may need to bake it a bit longer. 10-15 minutes cut side up should do it if you need a little more to soften it up the rest of the way. Larger squash generally need a little more time in the oven than more compact, smaller squash.
Step 5: Using a fork, scrape from the outside in to create spaghetti strands from your squash.
Again, if your squash is uncooperative, it may just need a little more time in the oven. If it is OVERcooked, it will be too soft to make into little spaghetti strands (but will still taste delicious!)
Step 6: Scoop all of your spaghetti strands out and use as you would spaghetti noodles.
I like to serve mine with meaty spaghetti sauce, as shown. SO easy, delicious, healthy, and fun! Here is how I use spaghetti squash to make a yummy paleo spaghetti!
Spaghetti Squash is great for the whole family.
My kids don’t even ask for “regular” pasta anymore. They know that if we’re having noodles, it’ll be spaghetti squash.