How to Cook Spaghetti Squash
Showing you how to cook spaghetti squash- the EASY way! Roast it whole, so you can avoid cutting through a rock hard spaghetti squash, or mangling your hand while scooping the seeds out.
- 1 spaghetti squash (2-3 lbs)
Heat oven to 350°F. Place spaghetti squash on a baking sheet and poke with a paring knife.
Roast spaghetti squash whole until a paring knife sinks in easily. Around 60 minutes for a 2 lb squash and 90 minutes for a 3 lb squash.
Cool for 15 minutes, then slice squash in half across the middle.
Carefully scoop seeds out (you may want to let the squash cool further before doing so), then use a fork to gently pull the noodles from around the spaghetti squash.
Enjoy immediately, or store in an air tight container in the fridge for up to 4 days.
Serving: 0.25spaghetti squash | Calories: 74kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 41mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg