Whenever someone said they had Spaghetti Squash for dinner last night, I used to think to myself…. gross! How could someone replace delicious spaghetti with a squash?
One night a few years back my mom had made spaghetti squash with sauce for a healthy alternative. Well, all I can say is, I got myself all worked up on putting sauce on squash and I certainly did NOT enjoy it one bit.
Since then I have experimented with how to cook spaghetti squash in all different ways, and this way had the best results in my opinion.
This is how I cook a spaghetti squash….
First, I wash the spaghetti squash and cut the squash down the middle. Next, I take the salt grinder and sprinkle a little, not a lot, but a little salt on the flesh of the squash. I do this to seal the flavor and help the squash become more tender.
Then I place the spaghetti squash face down on a baking sheet which I lined with aluminum foil. Place the tray in a preheated oven of 400 degrees for 1 hr.
Depending on your oven you may have to bake your squash for up to 1hr 30mins. The longer you cook it the more tender it is. You don’t have to worry about it drying up as it is face down and sealing in all the moisture. The more tender the squash is the more easily it is to “shred” the squash. I do this by scraping the inside of the squash with a fork over and over again.
Once you have the shreds of spaghetti squash you can make all different types of dishes. I personally do not mix it with tomato sauce, but I know lots of other people who do.
I love to make dishes where the spaghetti squash is an element but not the main ingredient of the dish. I cook all sorts of dishes to enjoy this delicious squash. I will share those recipes with you another time.
- 1 Spaghetti Squash
- Pinch of salt
- Preheat Oven to 400 degrees, Line your baking sheet with aluminum foil.
- Prepare your spaghetti squash. Wash outside of the squash, cut the squash in half long way, scoop seeds out.
- Sprinkle or grind a little salt on the flesh of the spaghetti squash. Not too little and not too much!
- Place the squash face down on a baking sheet lined with aluminum foil.
- Bake for 1hr minimum up to 1.5hrs depending on the size of the squash.
- Take a metal fork and scrap the inside of the squash, repeat unto all the shreds of squash are out of the shell.