How to Cook Spaghetti Squash
There’s a question that comes up a lot in your posts: “How to Cook Spaghetti Squash?” I admit that it’s a squash I love to cook, precisely because it always surprises a little. So I thought it was time to share with you my favorite cooking method, my tips for making it a success, and some recipe ideas in which I use it regularly.
Spaghetti squash is easily distinguished from other varieties: its oblong shape resembles a rugby ball, its skin is firm (even hard!), and its color ranges from pale yellow to orange-yellow. But what makes it truly special is its flesh. Once cooked, it turns into strands, like spaghetti, hence its name. For this reason alone, I think it’s a squash worth trying, as it’s truly different from the others.
What I love about spaghetti squash is its very mild flavor. Some would even say bland, but I prefer to say that it leaves room for seasonings and toppings. It doesn’t overpower other flavors; on the contrary, it pairs well with almost anything. After cooking, you can bake it au gratin, stuff it with vegetables or meat, serve it with a good tomato sauce, or use it as the base for a stir-fry or in a flatbread like pommes paillasson. Personally, I love making a gratin directly in its skin: as it remains hard even after cooking, it becomes a perfect container. Practical and pretty to place on the table!
How to Cook Spaghetti Squash
How to bake Spaghetti Squash?
For me, the best way is to bake it. I’ve tried steaming and even boiling it, but the results are disappointing. The squash loses even more flavor, and since it’s already very liquid, the dish quickly becomes too soggy. In the oven, on the other hand, it keeps its shape and develops a more pleasant flavor.
- Start by scrubbing the squash under cold water to remove any small impurities. Then, using a large, sharp knife, cut it in half lengthwise. This is probably the most difficult step, as its skin is very tough.
- Once open, remove the seeds and core with a spoon.
- Season the inside with a drizzle of olive oil, salt, pepper, and a little garlic.
- Place the two halves, cut-side down, on a baking sheet lined with parchment paper. Bake at 200°C/400°F for about 30 minutes. If your squash is large, allow 40 minutes.
Don’t overcook it, or it may turn into a mush. The goal is to obtain flesh that is still slightly firm, al dente, and easily separates into strands.
- When you take it out of the oven, scrape the inside with a fork and voilà… magic! You have squash spaghetti ready to serve.
Ingredients you need to make squash spaghetti:
- One medium spaghetti squash
- Olive oil
- Salt and pepper
Mes idées recettes avec de la courge spaghetti :
What I love is that everyone can adapt it to their tastes. Do you like pasta? Serve it with carbonara sauce, (vegetarian) Bolognese, or even homemade pesto. Do you prefer gratin? Simply add cream and goat cheese, and bake for a few more minutes. Prefer something lighter? A drizzle of olive oil, some fresh herbs, and you’re good to go.
In short, spaghetti squash is easy to prepare, but it goes with almost everything. With a little imagination, it becomes a true chameleon in the kitchen. And if you’ve never tried it, I highly encourage you to give it a try. You’ll see, it’s a healthy and fun alternative to pasta, and what’s more, it changes your eating habits!
How to Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash
- Olive oil
- Salt and pepper
Instructions
- Preheat your oven to 200°C.
- Wash the spaghetti squash and cut it in half lengthwise.
- Remove the seeds with a tablespoon.
- Brush the flesh with oil or simply drizzle it over the squash.
- Season lightly with salt and pepper.
- Place the two squash halves on the baking sheet, flesh side down.You can pierce them with a fork.
- Bake for 25 to 35 minutes, depending on the size of the squash.
- Remove from the oven and fluff the squash with a fork.
