How to Cook a Spaghetti Squash

 

Know what’s one of the best foods in the whole world?

Pasta.

I’ll take my noodles any way I can get them. Even—and here comes the hippie vegan in me—in the form of spaghetti squash. Because sometimes, though I love noodles SO MUCH, pasta dishes can just be too heavy for me.

 

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I tried spaghetti squash for the first time last winter with my mom. Nervous? Yep. Scared? I sure was.

It seems kind of weird at first, but it seriously blew me away.

When one of the sous chefs at work recently brought in a squash from his mom’s garden, I was all over it. Free vegetables? It’s a vegan’s wet dream.

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If you’re a little scared and putting it off for awhile, that’s ok. Squash keeps for months if you store it in a cool, dry place.

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Spaghetti Squash is super easy to bake, and even easier to eat. If you’ve never tried it, I’ve got a super simple step-by-step photo process for you.

 

How to Cook Spaghetti Squash

 

Step One:

Cut Spaghetti Squash in half.

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Step Two:

Scrape out it’s guts and seeds.

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Step Three:

Fill a casserole pan with about 1/4 cup of water.

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Optional: Use a way scratchy pan to give you kitchen cred. This does give me kitchen cred, right?

 

Step Four:

Place 2 squash halves, face down, in pan.

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Step Five:

In oven pre-heated to 350 degrees, bake for 30-35 minutes, until tender.

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Step Six:

While spaghetti squash is baking, clean the seeds out of the guts and rinse off the seeds.

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(I like to write the word ‘guts’. Maybe it’s the fact that Halloween’s coming, it makes me feel spookier.)

 

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They’re now perfect for roasting!

For an awesome step-by-step recipe, see Oh She Glows.

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Step Seven:

Once the spaghetti squash is cooked through, you should be able to take a fork and scrape out the meat of the squash.

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Oh my gosh, it looks like spaghetti!

 

Spaghetti Squash is so easy to bake. And so fun. And so cute. Lookit this little guy:

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The best way to serve spaghetti squash is to heat it up with a little Earth Balance, spaghetti sauce (I used a jar from Trader Joe’s for maximum laziness) and add a few herbs to the mix—I used dried basil, oregano, thyme and rosemary.

Serve on a bed of spinach, and tada! You have a enjoyable easy healthy meal that tastes just like pasta, but totally light and gluten-free.

I find that a whole spaghetti squash serves four, unless you have a voracious appetite. In which case, Go, you!

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All together now:

Step One:

Cut Spaghetti Squash in half.

Step Two:

Scrape out it’s guts and seeds.

Step Three:

Fill a casserole pan with about 1/4 cup of water.

Step Four:

Place 2 squash halves, face down, in pan.

Step Five:

In oven pre-heated to 350 degrees, bake for 30-35 minutes, until tender.

Step Six:

While spaghetti squash is baking, clean the seeds out of the guts and rinse off the seeds.

Step Seven:

Once the spaghetti squash is cooked through, you should be able to take a fork and scrape out the meat of the squash.

Step Eight:

Heat with marinara sauce and herbs and enjoy.

 

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