Spaghetti squash is hands down my favorite winter vegetable. Sorry, pumpkin. You’re great and everything, but I have to be honest. The only thing I struggle with is the prep! These suckers are tough to handle, but one cup has only 30-40 calories, how can you argue with that? These are the three ways I cook spaghetti squash.
The oven yields the best tasting spaghetti squash. Roasting it gives it a very rich flavor and leaves the skin a bit firmer than the other methods, so you can use the skin as a bowl.
Preheat oven to 400°. Cut the squash in half with a very sharp knife (easier said than done). You may want to pierce the squash and throw the whole thing in the microwave for a minute to soften it up first. Once you have it open, scoop out the seeds. Brush the inside with olive oil and place on a foil-covered pan skin side up. Roast for 30-40 minutes or until fully cooked. After removing from the oven, allow to cool before scraping the meat from the inside with a fork.
The slow cooker method for prepping spaghetti squash requires the least effort. Hurray!
Pierce the squash (you know, so it doesn’t explode), place in the crockpot, add two cups of water, and cook on high for 3-4 hours or low for 6-8. When it’s done, let cool before slicing in half, removing the seeds, and scraping out the spaghetti squash.
Microwave is hands down the fastest method. I’ve done this many-a-times.
Pierce the skin. Put the whole squash in the microwave for a minute to soften. Remove from the microwave and cut into quarters. Pour 1/4 into a large microwave dish and add the squash skin-side up as much as possible. Cover in plastic wrap and microwave for 10 minutes. Let it cool for another 5 to 10 before scraping out the strands with your fork.
And that’s it! You can serve with marinara and meatballs as a spaghetti replacement (disclaimer, texturally spaghetti squash and spaghetti pasta are very different), with alfredo and chicken, with buffalo sauce and chicken.. possibilities, possibilities. My go-to is definitely marinara and italian sausage, but sometimes it’s good by itself with a little salt and pepper.