![]() Be wary of drizzling too much oil as it can make the squash watery. Next, drizzle it lightly with avocado oil (or olive oil) and sprinkle with salt and pepper. First preheat your oven to 400F and scoop out the seeds using a large spoon. Once you’ve cut your spaghetti squash open, the rest is super easy. If your cutting board has a tendency to move, lay a slightly damp kitchen towel underneath it. Even if you plan to roast it in the oven, you can soften the exterior of the spaghetti squash by microwaving it for a couple of minutes. The stem is the hardest thing to cut through, so if you remove the ends first, it’s easier to slice. ![]() To do so, rest your squash horizontally on the cutting board and hold it firmly with one hand. The noodle length is about the same and its much easier to scrape out the flesh once it’s cooked. The only downside is that it requires a bit more work to scrape out the noodles. So which way should you cut it? Some say to slice across the middle because it’s easier and you’ll get longer noodles as they form around the narrower width. But with a sharp chef’s knife and a careful hand, you’ll be a pro in no time. It’s a pretty large vegetable with beefy walls that are difficult to cut through. I’ll admit, this is the hardest part of making spaghetti squash. The edges get beautifully caramelized and after you use a fork to create strands, you can serve it straight up! Sure, microwaving is a bit faster, but the flavor from roasting with a little olive oil, salt and pepper is far superior. Want to know my favorite method? It’s the last one! Cutting it in half, flipping upside down and roasting.Slicing it into rings and then roasting (this is a lot of unnecessary work).Microwaving it (either whole or in half).Roasting it whole (after stabbing it a few times).If you search the internet for how to cook spaghetti squash you’ll find several different methods, including… In other words, it’s mother nature’s version of gluten-free pasta and endlessly versatile. Spaghetti squash may look intimidating on the outside, but after a stop in the oven, the inside magically transforms into the most scrumptious thin strands – without having to spiralize. When the weather cools and fall vegetables are in abundance, grab that big yellow spaghetti squash! I’m such a fan of squash in all its forms, from zucchini (and of course zucchini noodles) in the spring/summer, to butternut squash, spaghetti squash, and acorn squash in the fall/winter. Watch my video below for a quick step-by-step tutorial. Lean how to cook spaghetti squash – it’s easy! Just slice, scoop, and roast in the oven for the most delicious caramelized edges and soft, pasta-like interior, in veggie form.
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