Not every fall dish has to be heavy. Spaghetti squash is a delicious way to make some of your favorite dinners a little lighter, or to explore a totally new set of flavors. Whether you’re working on low-carb versions of classic spaghetti and meatballs, or a Japanese-inspired “noodle” soup, these are some things to keep in mind when preparing spaghetti squash.
Oven Baking & Roasting Spaghetti Squash
Baking or roasting a spaghetti squash is a simple way to get your dinner started.
To use this method, first pre-heat your oven to 450°F. Prepare the squash by cutting it in half lengthwise and scooping the seeds out with a spoon. Line a sheet pan with foil or parchment paper, and transfer the prepared squash to a sheet pan cut side down. Roast the squash for 25 to 30 minutes, or until the skin is mostly tender when pierced with a knife. Set the squash aside to cool.
Microwaving Spaghetti Squash
Microwaving a spaghetti squash will work in a fraction of the time. This method may yield a softer texture than baking in the oven, but if speed is your priority, it’s a great option.
To microwave a spaghetti squash, first halve the squash lengthwise with a sharp knife. Using a spoon, remove the seeds from the center of the squash. Then, transfer the prepared squash to a microwave-safe baking dish. Pace the squash cut side down. If your baking dish only fits one squash half, work in batches. Fill the dish with 1/2 inch of water. When the microwave is running, this water will generate steam, and help cook the squash quickly and evenly. Microwave on high for 3 to 5 minutes, or until the skin is mostly tender when pierced with a knife. Set the squash aside to cool.
How to Prepare Spaghetti Squash
Once your squash is cooked through, it’s time to get shredding. You don’t need any special tools to turn that squash into noodles, just grab a fork and get to work.
Be sure to wait until the squash is cool enough to handle comfortably. Then, working one half at a time, place the squash in a bowl flesh side up. Use a fork to scrape and the squash in a downward motion. With each scrape, strands of the squash will pull apart into “noodles.”
As long as your squash is cooked through, this should be very easy. Once you’ve scraped down to the shell, repeat this process with the other half. Your squash noodles are now ready to be dressed and served. If you like, you can reserve the empty squash shell and use it as a unique serving vessel.
Blue Apron is now featuring spaghetti squash on its fall menu, with custom squashes that are grown to be the perfect size for two people. If you’re ready to try out some of these tips, check out the recipe below, and sign up for more fall favorites.