How to Cut and Cook Spaghetti Squash

I dated a chef for a while and can safely say one of the best things he ever did for me was introduce me to spaghetti squash. My love for this delicious winter squash has far exceeded that I had for him! The only problem? It is really, really intimidating.

It looks innocent enough and it's not very attractive. Looks are quite deceiving though as this may be on of the most dangerous and delicious vegetables! The problem lies with cutting it in half. I bought a spaghetti squash once years ago and actually gave up cutting it halfway through and threw it away. I'm not sure if it's all the push-ups I've been doing or what but I was finally able to cut it open this time! To bake it I followed the directions from the always adorable Angela over at Oh She Glows.

I started by carefully, and slowly, cutting the squash in half lengthwise. Don't judge me - but I totally use Miracle Blade knives in the kitchen and I swear they are magical. My brother got them for a guy I dated 8 years ago and they are still ridiculously sharp today (and I've never had to sharpen them!) Check them out on Amazon - $20 for a set and almost 5 stars out of 250+ reviews! I don't know if I'd be able to cut this beast without them.

Next, I took a spoon and scooped out all of the fleshy middle part.

I rubbed a small amount of olive oil on the cut sides and sprinkled them with some salt and pepper. I put the squash on a pan lined with parchment paper cut side down and baked them for about 40 minutes at 375 degrees. You can tell they are done if you take them out, turn the squash over, and use a fork to see if the insides come apart easily into strands that look just like spaghetti.

It really is amazing to see the inside just pull apart into those strands. Many people on low-carb diets will use this in place of pasta in traditional spaghetti dishes. Once you have scraped every bit possible out of the squash you can dress it up to eat however you like. You could put marinara sauce and some grated Parmesan on it or, like I did, leave it simple and just add a splash of olive oil and some Italian seasonings and garlic. The squash has this amazing buttery flavor to it naturally so you really don't need to add much beyond spices to have an incredible dish! Oh, and did I mention there are only 40 calories PER CUP?! I was able to make 3 bowls of yummy pasta for myself from this one squash.


Update! Check out my cooking video preparing spaghetti squash with roasted garlic and tomatoes. Paleo, GF, and Vegan goodness!

If you've tried spaghetti squash before, what are your favorite ways to eat it? What squash should I try next?