How to Cook Spaghetti Squash I have a strong preference for one method. My preferred method reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavour. Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down on a baking sheet. Reasons to Love Spaghetti Squash Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta-carotene, folate and more. It offers a really fun, spaghetti-like texture and built-in bowl shape. Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavours. It goes particularly well with these ingredients:
Tomatoes and tomato sauce (marinara)
Parmesan or other cheeses
Garlic and onions
Basil and thyme
Bell pepper
Carrots
Mushrooms
Vinegar: balsamic, sherry, red or white wine vine
RECIPE
Prep Time: 5 minutes
Cook Time: 40 minutes
Yield: Number of servings depends on size of squash
Method: Roasted
Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down on a baking sheet at 350-375 F degrees until the edges are browned and caramelized. Serve.
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