If you haven’t figured out how awesome spaghetti squash is, now is the time. If you want or need to eat gluten free, are following the Paleo or Fodmap diet, or just want to eat healthier in general, the trusty spaghetti squash is your friend. Once cooked it comes out like…well, spaghetti noodles. Not only are you upping your vegetable intake, but a spaghetti squash in season will probably be cheaper than a box of gluten free noodles (yay!)
Funny enough, most of the time I hear the reason people don’t eat more of this amazing squash is because they’re not really sure how to prepare it. Yes, I’ve watched the tutorials too on how to cook one, but it wasn’t until I
accidently did it different that it turned out perfect and delicious. Now I prepare it like this all the time.
How did it happen, you ask? Well, it all started a few years back when I tried cooking my first spaghetti squash to use in place of pasta. I may have skimmed the how-to a little too quickly that said I was supposed to cook the squash face down. I cooked it face up. After painstakingly scraping the tasteless, dried squash noodles from the skins I decided that next time I would add a drizzle of olive oil, salt and pepper. So I did. And that turned out much better. Then one day when I was distracted with nerf gun projectiles and the endless struggle to find the matching Barbie shoe, I accidently set the oven hotter than usual. Halfway through cooking I realized my mistake and to alleviate the possibility of dried out squash noodles again, I turned it face down and lowered the heat. And….it turned out to be perfectly roasted, flavorful al dente squash noodles!
And the moral of the story is…sometimes an accidentally mess up isn’t a mess up at all, but the path to the perfection who’ve been seeking. (Pretty deep, I know.) Here’s how to cook the perfect spaghetti squash…
Step 1: Preheat the oven to 450 degrees.
Step 2: Cut the squash in half and scoop out seeds and fibers.
Step 3: Line a cookie sheet with tin foil. Place the two halves of the squash face up/cut side up and drizzle with a little olive oil and plenty of salt and pepper.
Step 4: Bake for 10-15 minutes on the center rack until the edges and top turn golden brown.
Step 5: Pull the squash out of the oven and turn them over so now they are face down/cut side down. Turn the oven temperature down to 350 and stick them right back in.
Step 6: Bake for another 10-15 minutes.
Step 7: Remove from the oven and allow to cool a few minutes. Then, using a fork, carefully (because it’s still hot) scrape the squash noodles out into a bowl or serving dish.
Step 8: Eat it! Top it with marinara or white sauce, meat, vegetables, cheese etc. Like this Spaghetti Squash Noodles with Lemon Pepper Marinara and Herb & Veggie Meatballs