Today I’m sharing my pro tips on how to cook spaghetti squash – one of the coziest winter foods, in my opinion!
I hope you had a wonderful New Years weekend, celebrating and welcoming 2018 with open arms! We were in Hudson, NY with two other couples I’ve been friends with since middle school. In between eating and drinking, we were absolutely FREEZING because I’m fairly certain it reached minus something degrees.
As you know, I’m definitely not a fan of weight loss New Year’s Resolutions, but I do think the general healthier mentality of January can be a nice reprieve from sometimes over-doing it during the holidays. And yes, even as an intuitive eater, you can over do it sometimes. Because eating isn’t only about listening to your cravings and nourishing your body, and sometimes you eat the cookie just because it’s there. We’ve all been there.
And even when my body tells me I want allll the Christmas cookies, and I listen, there comes a time when I reach my max. And it’s usually in January because the parties slow down and the holidays are over (SO SAD!!!), so the absence of cookies around makes me realize I needed a break. Capiche?
However, it is still absolutely frigid here in New York so I want allll of the comfort foods. One of my favorites happens to be spaghetti squash…
I’ve had so many people ask me how to cook spaghetti squash, so today I’m sharing a step-by-step guide on how to cook spaghetti squash so you can cozy up and enjoy one of my favorite winter staples!
Spaghetti squash is one of the coolest vegetables out there, in case you’re not familiar with it. It may appear ho hum in the grocery store, but this winter squash turns into strands of spaghetti-like noodles (hence its name) when cooked. With no spiralizer (affiliate link) needed, you get an awesome pasta swap in just 20(ish) minutes!
Why spaghetti squash? It’s…
- A water-filled veggie, so it’s very filling! (FYI – 92% of spaghetti squash, by weight, is WATER!)
- Very low in fat (better to smother with in yummy sauces, my dear…)
- A pretty good part of a higher fiber diet (to help reduce cholesterol levels, prevent constipation… you know the deal!)
- Full of a wide variety of vitamins and minerals – especially vitamin C and potassium!
- Easy to cook
- Delicious to eat
- Cozy for chilly winter nights!
Here’s how to cook spaghetti squash:
You only need 3 ingredients to get started…
- 1 medium spaghetti squash
- Olive oil
- Salt and pepper
To get cooking, preheat your oven to 400ºF. Line a baking sheet with foil or parchment paper, then set aside.
With as much oomph as you have, cut your spaghetti squash in half lengthwise. FYI – This is the knife I use!
Pro tip: To make it easier to cut, I pierce the flesh of the spaghetti squash with a knife, then microwave it for about 2 minutes. This also slightly speeds up the baking time overall.
Once your spaghetti squash is cut lengthwise, scoop out the seeds. Personally, I always clean off and save the seeds to make my maple sriracha roasted pumpkin seeds, but you can also toss ’em.
Then, coat the skin and flesh of your spaghetti squash with olive oil (depending on the size of your squash, approximately 1/2 – 1 tablespoon) and lightly season with salt and pepper. I use my Misto oil sprayer for ease.
Place your spaghetti squash, flesh side down, on the lined baking sheet. Bake for approximately 25 to 40 minutes, until the edges are slightly browned. Remove from oven once tender to fork and allow to cool.
Once cool enough to handle, scrape the squash lengthwise to form spaghetti-like strings. The strings should fall off the squash easily, if cooked thoroughly.
Now… what to do with your spaghetti squash? The opportunities are endless!
Saute veggies on top…
Or add to a stir fry…
Or just enjoy it with sauce…
Personally, my Low FODMAP Tomato Basil Sauce is my favorite!
- 1 medium spaghetti squash
- 1/2-1 tablespoon olive oil
- Salt and pepper
- Preheat your oven to 400ºF. Line a baking sheet with foil or parchment paper, then set aside.
- Cut your spaghetti squash in half lengthwise. To make it easier to cut, pierce the flesh of the spaghetti squash with a knife, then microwave it for about 2 minutes.
- Once your spaghetti squash is cut lengthwise, scoop out the seeds.
- Coat or spray the skin and flesh of your spaghetti squash with olive oil and lightly season with salt and pepper.
- Place your spaghetti squash, flesh side down, on the lined baking sheet.
- Bake for approximately 25-40 minutes, until the edges are slightly browned. Remove from oven once tender to fork.
- Once cool enough to handle, scrape the squash lengthwise to form spaghetti-like strings. The strings should fall off the squash easily, if cooked thoroughly.
Don’t forget to PIN IT…
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