Do you know how to bake spaghetti squash in the oven or cook it in the microwave? This post discusses both methods and how to cook spaghetti squash without cutting it raw. Because, have you tried to cut raw squash? Yikes! It’s challenging and dangerous.
How to cut spaghetti squash
In my opinion, there isn’t an easy way to cut raw spaghetti squash.
It has hard skin and firm flesh, making it challenging to cut through both the surface and interior without using force.
When you force a knife into produce, it increases your risk of injury, plain and simple.
If you plan to cut spaghetti squash raw before you cook it, you’ll want to secure it and use a paring knife to score a dotted line through the skin before you cut through with a larger knife.
You can make this dotted line lengthwise for shorter strands (from stem to bottom) or crosswise for longer strands (on the equator).
How to cook spaghetti squash…let me count the ways
1) Bake first, cut later (my favorite!).
2) Skip the oven, microwave the whole squash, cut it once it’s cooked (not my favorite).
3) Cut the raw squash in half, oven-bake it (dangerous to cut raw squash).
4) Microwave cooked squash halves, cut and microwaved (dangerous to cut raw squash).
5) Cooked in the instant pot (which I’ll be covering in another blog post soon!)
The best way to cook spaghetti squash is…the way you like to do it. It’s all about personal preference and using the resources you have.
How to bake spaghetti squash WHOLE in the oven
When you bake spaghetti squash whole, everything is soft and pliable, making it a breeze to cut once it’s cooked…and it’s less dangerous. Here’s how I do it…
Step 1. Heat oven to 375°; pierce skin of spaghetti squash in several places with a paring knife.
Step 2. Place squash in a baking dish or baking sheet; bake for 60 minutes.
Step 3. Carefully remove from oven and pierce the skin with a paring knife to make sure it’s tender enough to cut without force.
Step 4. Cut off stem, cut squash in half, and scoop out the seeds.
Step 5. Drizzle extra virgin olive oil over flesh, return it to the baking sheet flesh facing down, and bake 20-30 minutes until flesh has cooked through and browned on the edges. You’ll know it’s cooked when the noodles separate effortlessly with a fork, so be sure to test this when you think it’s done.
How to microwave spaghetti squash
Step 1. pierce the skin
Step 2. cook it whole in the microwave on high heat (for about 5 minutes)
Step 3. remove and allow to cool
Step 4. cut off stem and cut in half
Step 5. scrape out the noodles
So, technically, you can cook spaghetti squash in the microwave.
I have tested it and the method is nearly identical to my oven-baked method in that we’re keeping it whole to avoid cutting it raw, and it’s microwaved.
I’ll be honest though, I don’t love it, for I have a genuine fear of exploding a whole squash in the microwave after hearing way too many stories about it.
I’m kind of a traditionalist too.
I like my baked squash to come from the oven so it has those brown, caramelized spots you’ll never get from the microwave.
Baked spaghetti squash ingredients
- spaghetti squash
- extra virgin olive oil
- Kosher salt
Recommended spaghetti squash toppings:
Easy Homemade Tomato Sauce Recipe
Tools you’ll need to bake spaghetti squash:
- baking dish or baking sheet
- chef’s knife and cutting board
How To Cook Spaghetti Squash the Easy Way
Ingredients
- 1 Spaghetti Squash
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt
Instructions
How to prep spaghetti squash
- Preheat oven to 375°; wash, dry, and gently pierce the spaghetti squash skin with a paring knife in several places.
How to bake spaghetti squash
- Set spaghetti squash in a baking pan large enough to fit the squash; bake 60 minutes.
- Remove from oven, cut off the stem, cut the squash in half lengthwise for shorter strands or crosswise for longer strands.
- Scoop out and discard seeds; remove moisture (if any) from baking pan with a paper towel
- Drizzle EXTRA VIRGIN OLIVE OIL on squash flesh, sprinkle with KOSHER SALT, and place it face down in the baking dish.
- Return spaghetti squash to the oven and bake another 20-30 minutes until the flesh is cooked through.Spaghetti squash flesh will no longer be whitish, there may be some browning (yum!) and the noodles should separate easily with a fork.
- Use a fork to separate squash noodles from the skin. You can do this (carefully) while the squash is warm, or allow it to cool.
- To store the spaghetti squash noodles: allow to cool completely, place in an airtight container in the refrigerator; store up to 5 days in the fridge.
RECIPE NOTES
Nutrition
Traci Antonovich
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