How To Cook Spaghetti Squash In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below. Did you know that the long strands in a spaghetti squash actually run perpendicular to the length of the squash? This is why I prefer to cut crosswise most of the time (like above) — for longer, spaghetti-like strands! But you decide:
Why cut lengthwise? You get nice, stable “boats”. It will be harder to serve recipes with spaghetti squash noodles in the shells if you cut the short way, because the side with the stem doesn’t always balance upright. Why cut crosswise? You get longer strands you can twirl around a fork more easily.
My best trick for baking spaghetti squash is a higher temperature (425 degrees F) to cut back on time, plus I think it tastes better. My cooking time is based on a medium-sized squash (4-6 pounds), so if yours is larger or smaller, the time can vary. Your baked spaghetti squash is done when a knife inserted into the skin goes in with just a little resistance.
Signs of undercooked spaghetti squash: Knife is difficult to insert into the skin, or goes in with a lot of resistance. If you stop cooking too early, the strands will be crunchy instead of tender. Signs of overcooked spaghetti squash: Knife goes into the skin with almost no resistance, and the skin may start to loose structure. If you overcook the squash, the strands will lose their shape and become mushy.
Simple – For the easiest side dish (ever), I love it simply with olive oil or melted butter (or even compound butter), salt, pepper, grated parmesan cheese, and a sprinkle of fresh herbs or Italian seasoning. A little sauteed garlic mixed in is nice, too! Sauces – You can serve baked spaghetti squash with any sauce you’d use on regular pasta. Try it with my sugar-free marinara sauce, Alfredo sauce, basil pesto, or mushroom cream sauce. Meals – For a complete meal, add my low carb meatballs with marinara, whip up my spaghetti squash lasagna boats, or make my quick spaghetti squash pad Thai. Just prep the proteins while you’ve got the spaghetti squash in the oven! Casseroles – My spaghetti squash casserole has a unique flavor I think you’ll love. But really, you can add these noodles to any casserole, like my chicken bacon ranch casserole or even breakfast casserole. Soups – Low carb chicken soup is my fave and so comforting! You can also add it to my vegetable soup or sausage kale soup, or swap the zoodles in my low carb pho.
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Tips: See the details in the post above! If you’re slicing your squash, I’ve got tips to make it easy, plus how to decide if you cut lengthwise or crosswise. I’ll also help you ensure it’s not overcooked or undercooked. Sauces: You can enjoy baked spaghetti squash simply with olive oil or butter, salt, and pepper, or add a sauce, like sugar-free marinara sauce, Alfredo sauce, basil pesto, or mushroom cream sauce. Feel free to use it in recipes that call for pasta, too. Store: 5-7 days in the fridge. I love this for meal prep! Reheat: Warm up spaghetti squash in the oven at 350 degrees F, or in the microwave. Freeze: Drain the noodles in a colander in the fridge for 12 hours, then freeze for up to 8 months.
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