Spaghetti squash gets its name from its string-like texture. It does not TASTE like pasta, but it can be used as a pasta substitute, rice substitute, among other things, or eaten on its own as a side. This is a super simple spaghetti squash recipe to teach you the basics so you can use it however you’d like.
This is one squash that I would recommend de-seeding/gutting BEFORE baking, even though it’s easier to cut after baking. Because once it’s cooked, it’s really difficult to tell the difference between the guts and the squash part that you want to eat. I’m going to include all ingredients that I used, but there is really only 1 necessary ingredient for this recipe and that is the spaghetti squash. After that, you can eat however you’d like!
1 Spaghetti squash (winter squash sold year round; I bought mine from the local farmers market)
*optional* ghee or to keep it vegan use extra virgin olive oil, avocado oil, REFINED coconut oil (refined because it has a smoke point of 400F while unrefined is only 350F and this recipe is at 375F), or any other oil of your choice
*optional* Pink himalayan sea salt
*optional* Ground black pepper
*optional* Garlic powder
*optional* Coriander powder
Preheat oven to 375F
Cut off top and bottom of squash
Cut in half (lengthwise OR horizontally – either way will work just fine)
Remove seeds & guts (save seeds to roast later just as you would pumpkin seeds)
*optional* Coat inside with ghee, butter, or oil
*optional* Sprinkle with seasonings of choice (I used pink himalayan sea salt, garlic powder, black pepper, and coriander powder and would definitely recommend because it was outstanding)
Bake (open sides down) in the over for 30-45 minutes for a smaller squash, and up to 1.5 hours or longer for larger squash and depending on how al dente or soft you want it. Just like real spaghetti, take out periodically and taste a strand until you reach desired texture.
Remove from oven
Let cool for 5-10 minutes
Use fork to string out the squash — scrape it all out down to the peel!
Season with sauce of choice, or eat plain, or with minimal seasonings/parmesan cheese
Serve and enjoy 🙂