When I spotted spaghetti squash at the farmers market last weekend, I quickly swiped one up and got in line. As I stood there waiting my turn – trying my best not to look like a maniac as I dashed and squatted from the bees (so many up here!) – a man with a little girl draped over his shoulder abruptly grabbed my arm and asked me how to “cook one of those things?”. It took me a good 30 seconds to realize he was talking about the squash, but once I came to, I quickly gave him the step by step on how to roast a spaghetti squash. I have to admit I felt a little beam of pride as I saw him gently plop the girl down and shuffle her over to go pick one out. I also felt inspired to show you how-to roast spaghetti squash. Just in case you don’t already know 😉
First, cut your spaghetti squash in half. Please be careful here! Spaghetti squash has a very hard outer shell, so a sharp knife is your friend.
The squash should look nice and clean once you’re done scraping… like this
and come out of the oven looking like this!!! Yum.
- 1 spaghetti squash
- 1/4 cup water
- Preheat oven to 400 degrees (F).
- Place squash on a large cutting board, and VERY carefully cut in half (lengthwise). The shell is very thick, so be sure to use a sharp knife for this.
- Once cut, use a spoon to scoop out the seeds and any sticky/stringy parts, being careful not to dig into the actual flesh of the squash.
- Place squash in a large skillet or baking sheet, then place the pan in the oven. Pour water into bottom of the pan.
- Roast squash for 45 minutes.
- When finished roasting, remove pan from the oven and allow it to cool down for about 10 minutes.
- Once you're able to comfortably handle the squash, use a fork and gently scrape the at the flesh.
- Continue to do this until all of the squash has been scraped.