How to Make Spaghetti Squash

Roasted Spaghetti Squash Ribbons

Spaghetti squash is a variety of winter squash. When cooked, it’s flesh resembles thin strands of yellow spaghetti, making spaghetti squash a great gluten-free alternative for pasta.

Preparation couldn’t be easier – just throw it whole on a roasting pan and place in a 375 degrees oven for an hour. Some people choose to cut the squash in half first which will make the squash cook faster, but either way works. It can also be done in a slow cooker if you have a big enough one to fit the squash. I prefer to under cook it slightly, mushy strands are harder to substitute for pasta.

Before and after roasting a spaghetti squash

Try my Squash Bottarga recipe for a gourmet take on this simple vegetable.

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Comments

  1. Kellye says

    Using other recipes, my first attempt was good, but not quite done. Today, I tried again, but it was too mushy. I will try this next time. Also, save that seeds to roast–one recipe said 275 for 15 minutes.

    • Lisa says

      Hi Kellye,
      If the squash is too mushy, just reduce the baking time next time – there are many methods to make this, but it’s really all about getting the timing right – and you also have to factor in your home oven – does it run hot? Is the temperature precise?
      Let us know how your next attempt goes…

      Thanks for the tips on the seeds :)
      I usually don’t roast seeds in case they are hard to digest, I wonder if soaking them would help?

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