I’m so happy that nowadays we have more access to many wonderful low-carb substitutions for foods like pasta and potatoes. As someone who is a huge fan of pasta/spaghetti (Italian food in general), spaghetti squash has become a staple in my kitchen.
Over the years, I’ve cooked spaghetti squash in a few different ways. But, after all the methods I’ve tried, my current method is by far my favorite. I know you love spaghetti squash as much as I do. So, I am going to fill you in on everything you need to know to cook the perfect spaghetti squash.
How to serve perfect spaghetti squash:
We are going to get into all the details on cooking perfectly tender spaghetti squash. But first, here are a few ideas for serving up your spaghetti Squash.
- Make a frittata! Frittata is the perfect dish to use up all your leftovers. Try using this recipe and swap out the butternut squash for a handful of cooked spaghetti squash.
- Add it to any
soup! Having cooked spaghetti squash on hand is a great way to add healthy carbs to a bowl of chicken soup.
- Let’s eat pasta! Of course, spaghetti squash is the perfect replacement for traditional pasta/spaghetti. Pair it with bolognese, meatballs
andsauce, or a delicious ragu.
How to: Perfect Spaghetti Squash:
Spaghetti squash FAQs:
- Any tips on cutting into a spaghetti squash? My best tip is to cut the squash on the floor. Put your cutting board on your clean kitchen floor and use a sharp knife to cut through the squash. This method will allow you to use all of your body weight to cut the squash, making it easy as pie.
- How long can I store raw spaghetti squash? 1-2 months in a cool and dry pantry or space in your kitchen.
- How do I know my squash has gone bad? The flesh of the squash should be solid and brightly colored. If it has spots or the color is very dull, it is going bad. If the flesh is soft and mushy, or very dry and is pulling away from the walls of the rind (or shell) then the squash is rotten (No Bueno).
- Can I freeze cooked spaghetti squash? The answer is YES! You want to remove the cooked flesh/noodle strings from the rind/shell. Let the noodles cool and transfer them to a freezer-friendly zip lock bag. Remove as much air from the bag as possible, close it tightly and freeze for up to 8 months! I like using a Food Saver to store squash and other cooked vegetables.
A full breakdown and my best tips for cooking, storing and using spaghetti squash.
1 large spaghetti squash
1/4 cup Melted grass-fed butter or ghee
Cracked black pepper
YOU WILL NEED:
A sharp knife
A plastic cutting board
Large baking sheet
parchment paper (optional)
To begin, preheat the oven to 400˚ F.
Now, place the cutting board on your kitchen floor and set the squash on top. Use a sharp knife to cut a small piece off each end of the squash. Cut a thin slice off one side of the squash so that you have a flat surface to prevent the squash from rolling. Cut the squash into 6 equal rings.
Use a spoon or a grapefruit spoon to scoop out all the seeds and transfer the rings to a large baking sheet lined with parchment paper.
Brush the butter or ghee all over the squash and season each ring with salt and pepper.
Transfer the sheet pan to the oven and roast the squash rings for 40-45 minutes or until the squash is fork-tender.
Use a fork or your hands to pull the strands of noodles away from the spaghetti squash rind/peel.
Serve with marinara.
Store cooked spaghetti squash in the fridge for up to 4 days.
Freeze cooked spaghetti squash in an airtight ziplock bag for up to 8 months.
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