How to cook spaghetti squash? Simply bake it in a hot oven. The only difficult part is cutting the squash before cooking – and it’s much easier if you briefly microwave the spaghetti squash first, to soften it a little.
Spaghetti squash smells amazing as it bakes, and the soft strands, coated with garlicky butter, are delicate and delicious.
- 1 small spaghetti squash (about 2 lb.)
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F. Pierce the spaghetti squash in a few places with a fork. Microwave for 1 minute.
- Using a large, sharp knife, cut the squash in half lengthwise. This is the only challenging part in the recipe. Place it on a sturdy cutting board, and work very carefully. First slice off the stem end of the squash, then stand the squash upright on this flat end and carefully use your knife to slice it in half.
- Using a spoon, remove the seeds and pulp. You can wash the seeds, dry and roast them as you would pumpkin seeds.
- Place the squash halves, cut side down, in a 9 X 13 baking dish. Add enough water to come ½ inch up the sides of the baking dish. Cover with foil and bake 45 minutes. Turn over (carefully, the pan and water will be very hot and hot steam will escape), cover again and cook 15 more minutes, until very tender. Allow to slightly cool, until easier to handle.
- Rake a fork back and forth across the squash to remove its flesh in strands.
- Now, you can do whatever you want with the strands - add marinara sauce, pesto, add cheese and bake into a tasty casserole... the options are truly limitless, but the simplest way to prepare cooked spaghetti squash is also one of my favorites: butter it!
- Heat the butter in a large skillet over medium heat. When the butter starts to foam, add the garlic. Cook 1 minute. Add the spaghetti squash strands, salt and pepper and cook 5 minutes, stirring gently, until well-coated. Serve immediately.