How to Cook Spaghetti Squash
Showing you how to cook spaghetti squash the EASY way! Step by step directions for how to roast a whole spaghetti squash, tips on how to slice it, and recipes to make with this low carb veggie.
Prep Time2 minutes mins
Cook Time1 hour hr
Cooling Time15 minutes mins
Total Time1 hour hr 2 minutes mins
Course: Dinner
Cuisine: American
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 4 servings
Calories: 74kcal
- 1 spaghetti squash 2-3 lbs
Prepare- Heat oven to 350°F. Place spaghetti squash on a baking sheet and poke with a paring knife.
Roast- 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- Carefully slice the squash in half, then allow to cool for 10-15 minutes.
Scoop- Carefully scoop seeds out, 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.
Storage
- Fridge - let cool completely, then store in an air tight container in the fridge for up to 4 days!
- Freezer - spaghetti squash definitely softens and leaks some liquid after thawing so if you are going to freeze, we recommend:
- undercooking it slightly
- re-heating in a pan so the moisture evaporates
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