Ingredients

The following ingredients have 1 Servings
  • 1 Spaghetti Squash
  • 1 Tablespoon olive oil
  • salt and pepper
  • water

Instruction

  • ROASTED
  • Roasting spaghetti squash is my favorite way to cook spaghetti squash, acorn squash and butternut squash because it brings out a natural sweetness from the fruit (crazy it is a fruit, right?!). To roast, preheat the oven 400 degrees F. Slice the squash in half, scoop out the seeds with a spoon and toss in a bit of olive oil then place on a large baking sheet face down. Pour a dash of water on the baking sheet. Roast for 35-45 minutes until it is soft when poked with a fork. Let the spaghetti squash cool slightly before handling and flip over and with a fork "fluff" and scrape gently out the noodles.
  • MICROWAVE
  • Place the spaghetti squash on a microwaveable dish whole or as halves and cook on high for 9-12 minutes (for halves) and about 12-15 minutes for whole until the large center is soft when poked with a knife. Remove and let it cool slightly until it is able to be handled then cut the squash in half (if it is not already) and remove the seeds with a spoon. With a fork "fluff" and scrape (gently) out the noodles.
  • SLOW COOKER
  • Place the spaghetti squash whole in the slow cooker with about 1-2 inches of water. Cover and cook on high for 4 hours. Remove and slice in half then gently remove the seeds. Using a fork "fluff" the edges scraping down to break up the noodles.
  • GRILLING TIPS AND TIME
  • Heat the grill on medium-high. Slice the spaghetti squash in half and toss in a bit of olive oil. Wrap it in foil and heat for about 35 minutes (or until soft) continuously flipping to prevent burning.