How to cook Spaghetti Squash (not soggy!)

Spaghetti squash gets a bad reputation for being mushy and watery. Let me show you how to make delicious, al dente spaghetti squash noodles that can handle a creamy carbonara or rich marinara sauce, or shine on their own as a side with just a little butter, salt, and pepper

Is spaghetti squash nutritious?

Yes! Spaghetti squash is a source of vitamin C, Manganese, Vitamin B6, Vitamin B5, and Niacin. It provides around 2 g of fiber per cooked cup. It is also low in carbohydrates and calories. While this makes it a great option for many people, if you’re feeding a growing family like me then try adding another source of carbohydrates to the meal so that tummies stay full! For instance, if I do spaghetti sauce on squash noodles, I’ll make sure to also have sourdough garlic toast as a side. If I do a stir-fry version, I usually cook up some rice as well, or you could also do roast sweet potatoes.

Is spaghetti squash easy to grow?

It certainly seems to work in our garden! We’ve had success both starting from seed indoors in April, as well as planting directly into the ground in late May (we’re in Zone 3 in Western Canada). The main factor to consider is that you’ll need lots of space. The plants can be prolific, sending out vines in all directions. I’d recommend at least a 6 foot by 6 foot space for your squash plant to take over. Like most veggies, you’ll want to keep spaghetti squash well watered throughout the summer.

How do I get my kids to eat spaghetti squash?

A delicious sauce is key – I mean, that’s how I get myself to eat spaghetti squash! Don’t force it and just keep serving it up as part of dinner. Like I mentioned above, I also include a carbohydrate heavy side in our spaghetti squash dinners so that little bellies fill up.

Instructions for cooking

Preheat your oven to 375 F. Now cut your squash in half down the long side. This might be easier said than done depending on how tough that rind is – so mind your fingers! What I usually do is take a small cap off the top and bottom so that the squash can balance vertically on the cutting board. This makes it easier to get an even cut down the center so both sides will cook evenly.

Next, scoop out the seeds with a spoon. (My chickens love the scooped out bits.) Melt around 1 tablespoon of butter and brush it over the scooped out squash halves. I do not add any salt or pepper at this point, only the butter (although I do use salted butter).

Place the halves on a 9 x 13 dish (or similar) and bake for 1 hour. Don’t add any water to the dish. I used to do a water bath, and while this can work well for baking pumpkins or butternut squash, it’s better to cook spaghetti squash as dry as possible. 

To test if the squash is fully cooked, see if you can easily tease out the strands from the side with a fork. When they separate easily from the rind then your squash is cooked. 

Using a small ladle, remove as much of the liquid that collects in the center of the squash as it cooks. This helps prevent mushy leftovers later on.

Using the fork, scrape the sides of the cooked squash to loosen the strands. If the rind is still intact, you can leave the “noodles” in the rind and layer your sauce on top to create a fun boat-style meal. You can also scrape the noodles out into another serving dish.

I’m planning some more blog posts soon to show different recipes using the cooked noodles, but in the meantime here are some serving suggestions:

• Spaghetti carbonara
• Fried egg and green onions on top
• Peanut sauce stir fry
• A creamy, mac & cheese style bake
• A simple side dish tossed with butter, salt, and pepper

Let me know your favourite way to serve spaghetti squash down in the comments!

Yield: 1 squash

How to cook Spaghetti Squash (not soggy!)

Print

Delicious, al dente spaghetti squash noodles

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 1 Spaghetti squash
• 1 TB salted butter

Instructions

1. Pre-heat oven to 375 F
2. Carefully cut the cap off the top and the bottom of the squash.
3. Stand squash upright and cut vertically in half.
4. Scrape out the seeds with a spoon.
5. Melt 1 TB butter and brush it on the halves.
6. Places halves in a 9 x 13 baking dish.
7. Bake for 1 hour, or until the spaghetti strands separate easily from the rind.

Notes

Be careful cutting through the tough rind! Use a sharp knife, a stable cutting board, and keep your fingers clear.

Nutrition Information:

Yield:

4

Serving Size:

1/4 baked squash
Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 66mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 2g