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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