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 do you cut raw 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 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).
What is the best way to cook spaghetti squash?
The best way is…the way you like to do it. It’s all about personal preference and using the resources you have.
That said, these are the most popular ways to cook squash:
1) Whole, uncut, baked squash in the oven (my favorite!).
2) Whole, uncut, microwaved squash (not my favorite).
3) Oven baked squash halves, cut and baked (requires cutting raw squash).
4) Microwave cooked squash halves, cut and microwaved (requires cutting raw squash).
5) Cooked in the instant pot (which I’ll be covering in another blogpost soon!)
How to cook 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…
1) Heat oven to 375°; pierce skin of spaghetti squash in several places with a paring knife.
2) Place squash in a baking dish or baking sheet; bake for 60 minutes.
3) Carefully remove from oven and pierce the skin with a paring knife to make sure it’s tender enough to cut without force.
4) Cut off stem, cut squash in half, and scoop out the seeds.
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.
Can you cook spaghetti squash in the microwave?
The short answer…yes, you technically 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.
1. pierce the skin
2. cook it whole in the microwave on high heat (for about 5 minutes)
3. remove and allow to cool
4. cut off stem and cut in half
5. scrape out the noodles
I’ll be honest though, I don’t love it, for I have a genuine fear of whole squash exploding 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
- salt
Recommended spaghetti squash toppings:
Slow Cooker Marinara Pasta Sauce
Tools you’ll need to bake spaghetti squash:
- baking dish or baking sheet
- chef’s knife and cutting board
Traci Antonovich
Yields 4-6 cups spaghetti squash noodles
How to cook whole spaghetti squash without cutting it raw...the easiest way.
5 minPrep Time
1 hr, 30 Cook Time
1 hr, 35 Total Time
Save Recipe5 based on 22 review(s)
Ingredients
- 1 whole, raw Spaghetti Squash
- 2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
Instructions
Preheat oven to 375°; wash, dry, and gently pierce the spaghetti squash skin with a sharp paring knife in several places.
Set squash in a baking dish; bake 60 minutes.
Remove from oven, cut off stem, cut 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, place it face down in baking dish.
Return to oven and bake another 20-30 minutes until flesh is cooked through and browning occurs (flesh should no longer be whitish, and the noodles should separate easily).
Use a fork to separate squash noodles from the skin (while squash is warm, or allow to cool); once cooled.
Notes
To store noodles: allow to cool completely, place in airtight container in refrigerator; store up to 5 days in fridge.
Traci Antonovich
About my recipes: Minimal meat & more plants!
Latest posts by Traci Antonovich (see all)
- Chocolate No Bake Energy Bites - 02/12/2019
- Instant Pot Shrimp Pasta in Lemon Cream Sauce - 02/03/2019
- Thai Peanut Zucchini Noodles + Meal Prep - 01/21/2019
Cynthia says
Traci Antonovich says
Marisa Franca says
Traci Antonovich says
Sues says
Traci Antonovich says
Sean@Diversivore says
Traci Antonovich says
Mackenzie says
Traci Antonovich says
Dana says
Traci Antonovich says
RUTH A Mayer says
Traci Antonovich says
Stef says
Traci Antonovich says
Trish says
Traci Antonovich says
Debra says
Traci Antonovich says
Carmy says
Traci Antonovich says
Tracy Koslicki says
Traci Antonovich says
Lisa says
Traci Antonovich says
Gloria says
Traci Antonovich says
kim says
Traci Antonovich says
Anvita says
Traci Antonovich says
Jessica Formicola says
Traci Antonovich says
Tawnie Kroll says
Traci Antonovich says
Elaine Benoit says
Traci Antonovich says
Julie says
Traci Antonovich says
Rhonda Ferguson says
Traci Antonovich says
JB says
Traci Antonovich says
Andre Casey says
Traci Antonovich says
Jyothi says
Traci Antonovich says
Sarah says
Traci Antonovich says
Heather LeGuilloux says
Traci Antonovich says
Emily | OatandSesame.com says
Traci Antonovich says
Rebecca says
Traci Antonovich says
Darlene R. Schommer says
The Kitchen Girl says
Rebekah says
Traci Antonovich says