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Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch. This super-simple Spaghetti Squash recipe is a great one to master because it can be the basis for such a wide variety of dishes. This basic recipe serves four for about $1.53 per serving. Keep in mind, we do our best to estimate the cost of ingredients, but slight market variations are entirely possible.
What do I need?
1 (about 3 1/2 lbs) spaghetti squash
Okay, Let’s Do This Thing
1. Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
2. Arrange squash in a 9˝ x 13˝ casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
3. Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!
Apply Your New Skills
We love the combo of spaghetti squash with our fresh sausage, ground in-house using the same meat that’s in our case, following the same strict standards, including no antibiotics, ever! You will too when you make Spaghetti Squash Marinara with Italian Sausage and Garlic Bread.
Hungry for More?
Once you know how to roast a spaghetti squash, you can give these dishes a try:
Spicy Spaghetti Squash with Black Beans- Italian Style Spaghetti Squash with Tempeh
- Roasted Spaghetti Squash with Herbs
Tips and Tricks
- Place a damp kitchen towel under your cutting board to help stabilize when cutting the squash in half.
- Keep a close eye on the squash towards the end of cooking time; overcooking yields watery results.
- To microwave, place seeded halves in a dish cut-sides down with ¼ cup water; cover loosely and cook until just tender, about 10–15 minutes.
- Serve as a side dish with olive oil and lemon juice, or use instead of rice under curries, stews and soupy beans.
Selecting
Choose spaghetti squash that are firm, heavy for their size, and that have hard, tough skin with no cuts, punctures, sunken spots or mold. A tender rind indicates immaturity, which is undesirable in spaghetti squash and other types of winter squash.
Storing
Spaghetti squash and other winter squash can be stored at room temperature in a cool, dry place for a month or more. After cutting, wrap it tightly in plastic and refrigerate.
Enjoy!
You’ll find even more health-saving, money-saving recipes, tips, deals and coupons in The Whole Deal value guide!
Tell us, have you ever tried spaghetti squash? How do you serve it?
November 2nd, 2010 at 5:19 pm
I made this roasted chickpea stew with butternut squash but i’m sure it would be delicious with spaghetti squash too: http://edenkitchen.com/roasted-chickpea-stew/
November 3rd, 2010 at 8:43 am
Very good advice! You gain power over your food choices when you learn to cook.
I have seen the change made in thousands of people’s lives when they learn to cook. I’m not talking about following recipes and spending a lot of money on cookbooks. I mean there is great freedom in understanding the basic methods that go into cooking. When you learn HOW to saute’, you can then use chicken, shrimp, tofu, beef, vegetables, it’s all the same.
Being able to cook by method means you never have the stress of trying to figure out “what’s for dinner” every night. You can cook with the ingredients on-hand. You’ll never have the frustration of written recipes not working, you’ll save money on take-out food, improve your nutrition, gain a new hobby, reunite your family, entertain for friends, gain confidence, eat a greater variety of foods, and have a skill for a lifetime.
Learn how to cook and a whole new lifestyle opens for you.
November 3rd, 2010 at 8:53 am
The spaghetti squash with black beans looks super tasty and easy! We grew an abundance of spaghetti squash this year, and have been using it in place of pasta and rice, for everything from Italian-inspired dishes to lentil or chickpea curries.
November 4th, 2010 at 2:01 pm
I love Spaghetti Squash. I cut slits in the whole squash, roast in the oven until it is soft. Dice up several roma tomatoes and set aside. Once the squash is tender, remove from the oven, let it cool to handle. Cut open scoop out the flesh, removing seeds, and toss with the diced tomatoes and freshly grated Parmigiano-Reggiano or Romano cheese, a little salt and freshly grated pepper. You may want to even add a bit of olive oil. This is so delicious.
November 6th, 2010 at 5:09 pm
I made Spaghetti Squash for the first time on Monday for my family’s “Meatless Monday” meal. I served the squash in the place of pasta with a pasta sauce with mushrooms and soy “meat” crumbles. Clean plates all around.