Spaghetti Squash Recipe

Let’s talk Spaghetti squash. Everything you need to know. How to cook Spaghetti Squash and how to make the easiest Spaghetti squash recipe!

We’re cooking (with Video) delicate strands of spaghetti squash today. Then we’re tossing them with melted butter, herbs, parmesan cheese and toasted pine nuts. Irresistible deliciousness!

Today’s recipe is made easy thanks to my friends at ChicWrap. Makers of reusable quality foil, plastic wrap and parchment paper dispensers.

SPAGHETTI SQUASH

Have you tried spaghetti squash before? They’re sometimes called vegetable spaghetti and they’re indeed vegetable spaghetti.

When you’re at the grocery store, you’ll find them with the rest of the squash. Big pale yellow oval squash that’s firm to the touch. Make sure you pick squash that has no bruises or cracks.

Now the question I probably get all the time is:

What Does Spaghetti Squash Taste Like?

Spaghetti Squash looks exactly like angel hair pasta when cooked. It doesn’t however taste like pasta. I’m being very honest with you. It certainly can pass for pasta for many reasons.

The squash is super mild and almost neutral in flavor. It has probably a faint hint of sweetness like most squashes do. My favorite thing about squash is that it can take on any type of sauce.

So if you drench spaghetti squash with marinara sauce, you’re probably super close to the real pasta taste.

HOW TO COOK SPAGHETTI SQUASH

There are quite a few ways to cut and cook spaghetti squash. The easiest one is the microwave. So today we’re making Microwave spaghetti squash recipe.

You can roast the squash after cutting it in half, but it would take much longer. The only advantage to oven roasting versus microwave is that the oven products a less watery squash.

VIDEO

To start off pick the plastic wrap dispenser from ChicWrap. You need a quality wrap to cover the squash while cooking. And with ChicWrap, no more struggling with plastic wrap!

Now start by cutting the spaghetti squash in half. Use a sharp knife, that’s essential. Be careful, that’s also essential. Use a rocking motion with the knife, back and forth with little pressure.

Increase the pressure gradually until you feel comfortable. Don’t ever force the knife because the squash may slip and you can get cut. Continue until the squash has been cut.

Here’s a TIP: If you feel the squash is too hard for you to control or you feel unsafe using a knife on a hard squash, you need to microwave the squash first. Poke the squash along the line where you need to cut it and microwave it whole and uncovered for 3 minutes. Then try the cutting process again.

Empty the seeds from the inside of the squash using a spoon.

Place the squash, cut side down on a microwave safe plate and add hot boiling water. The water should go up to about an inch of the plate.

Use ChicWrap plastic wrap and loosely cover the plate.

Microwave the squash for 12 minutes in intervals of 4 minutes. Poke the squash with a fork to make sure the squash has cooked. Depending on the size of your squash, our may need two minutes more or less.

Remove the squash from the pan and you may need to paper dry the insides. Let them cool for a few minutes until you can handle them.

Use a fork with one hand, and hold the spaghetti squash half with the other hand. Fluff the insides of the spaghetti squash to release the spaghetti strands.

This is the point where you add in the sauce or flavor to your squash. I love a simple butter, herb, parmesan, seasoning and toasted nuts flavor. It’s a perfect balance of taste and texture!

Enjoy right away 🙂

SPAGHETTI SQUASH RECIPE TIPS

• Pick squash that’s firm to the touch, without cracks or bruises.
• To make spaghetti squash tender for you to cut (in case you find difficulty cutting it raw), pierce the squash along the line where you will be cutting it. Microwave the whole squash uncovered for three minutes and then cut it along the pierced line.
• To reheat Spaghetti squash, simply microwave it for a minute.
• It’s best to eat spaghetti squash within 5 days of cooking it.
• To freeze spaghetti Squash, you’ll need to place the cooked squash strands in a colander to drain as much liquid as possible form it. Then place the squash strands in a ziplock bag.
• Leftover spaghetti squash is great because it tastes just as fresh. Plus you may want to add a different sauce to make it a different meal, so it’s quite versatile.
• A typical 4 pound spaghetti squash will yield about 4 cups of spaghetti squash in total.

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VEGETARIAN RECIPES

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5 from 10 votes

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Spaghetti Squash Recipe

Let’s talk Spaghetti squash. Everything you need to know. How to cook Spaghetti Squash and how to make the easiest Spaghetti squash recipe!

Course Appetizer, easy, Main Course, Side Dish

Cuisine American, Italian

Keyword How to cook spaghetti squash, Microwave spaghetti squash, Spaghetti squash recipe

Prep Time 10 minutes

Cook Time 12 minutes

Servings 4

Calories 278 kcal

Author Mahy

Ingredients

Spaghetti Squash

• 1 Spaghetti Squash about 4 lbs
• pinch salt
• 1 cup hot water

Spaghetti Squash Recipe

• 1/2 teaspoon salt and pepper
• 1/4 cup fresh herbs chopped basil thyme, oregano or your favorite
• 1/4 cup butter melted
• 1/4 cup parmesan cheese shredded
• 1/4 teaspoon chilli flakes
• 1/3 cup pine nuts toasted

Instructions

1. Place the squash on a cutting board and use a very sharp knife to slice it in half. If you feel the squash is too hard for you to cut when it’s raw, you’ll need to microwave it first. Pierce the squash along the line where you will be cutting it. Microwave the whole squash uncovered for three minutes and then cut it along the pierced line.
2. Once cut in half, remove the seeds from the squash using a spoon.
3. Season the insides of the squash lightly with salt and place cut side down on a microwave safe dish.
4. Add the hot water and microwave the squash for 10-12 minutes (depending on the size of your squash). Microwave for 3-4 minute intervals and check not he squash by piercing it with a fork).
5. When done, remove it from the water into the serving plate.
6. Use a paper towel to pat down any moisture int he inside of the squash.
7. When it’s cool enough to handle, hold the squash half with one had and use a fork in the other hand to fluff up the strands of spaghetti squash.
8. Add the Spaghetti squash recipe ingredients to flavor the squash and fluff up with a fork.
9. Enjoy right away!

Recipe Video

Recipe Notes

SPAGHETTI SQUASH RECIPE TIPS

1. Pick squash that’s firm to the touch, without cracks or bruises.
2. To make spaghetti squash tender for you to cut (in case you find difficulty cutting it raw), pierce the squash along the line where you will be cutting it.
3. Microwave the whole squash uncovered for three minutes and then cut it along the pierced line.
4. To reheat Spaghetti squash, simply microwave it for a minute.
5. It’s best to eat spaghetti squash within 5 days of cooking it.
6. To freeze spaghetti Squash, you’ll need to place the cooked squash strands in a colander to drain as much liquid as possible form it. Then place the squash strands in a ziplock bag.
7. Leftover spaghetti squash is great because it tastes just as fresh. Plus you may want to add a different sauce to make it a different meal, so it’s quite versatile.
8. A typical 4 pound spaghetti squash will yield about 4 cups of spaghetti squash in total.

Nutrition Facts

Spaghetti Squash Recipe

Amount Per Serving

Calories 278 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Cholesterol 35mg12%

Sodium 541mg24%

Potassium 349mg10%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 7g8%

Protein 6g12%

Vitamin A 1046IU21%

Vitamin C 10mg12%

Calcium 138mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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