When is spaghetti squash done baking

Cut on its side: Place the squash on its side. Now just pull each part in half and the force will break the stem apart. I find some spaghetti squash slices easier than others.

A few minutes in the microwave softens the skin just enough so it is manageable to slice. Ask the manager of the produce section to cut it in half for you! This option comes in handy if you are cooking your squash in the next couple of days. Simply cover the cut sides with plastic wrap and store them in the refrigerator. My favorite way to cook spaghetti squash is in the oven.

Roasted spaghetti squash halves are first brushed with olive oil, salt and pepper then roasted until the strands are stringy tender and the edges are golden with sweet, nutty caramelization. The microwave skips the seasonings, olive oil and caramelization. Cooking spaghetti squash in the oven also reduces the amount of moisture in the squash instead of adding to it. So, if you have the time, always go for roasted spaghetti squash!

Slice your squash in half lengthwise so you have a greater roasting surface area. See post heading on how to cut spaghetti squash. Use a large spoon to get the job done quickly. I actually use an avocado scooper thanks Becca! You can roast them with any of your favorite seasonings for a crunchy snack. Drizzle the cut sides of the squash with olive oil. You can either drizzle the olive oil on and brush on or just use your hands. Flip the squash cut-side down on a rimmed baking sheet.

I line my baking sheet first with parchment paper for easy cleanup but that is optional. If you are feeling fancy, sneak a few sprigs of fresh herbs into the cavity of each spaghetti squash. You can use rosemary, thyme, sage, and mint, etc. It also makes any excess moisture fall down from the squash instead of pooling in the middle.

The exact roasting time will depend on the size of your squash, the real temperature of your oven and how al-dente you like your spaghetti strands. Roast the squash for 30 to 45 minutes at degrees F. A two-pound squash will take closer to 30 minutes while a three-pound squash will take closer to 45 minutes. Regardless of the size, check the squash after 30 minutes to gauge cooking time.

The spaghetti squash is done when you can easily insert a knife into the skin. If the strands easily pull away, the squash is done. If not, continue to roast, checking every minutes. Remove spaghetti squash from the oven and let it cool slightly. Spaghetti squash also pairs particularly beautifully with Parmesan, garlic and tomatoes.

I often just roast some tomatoes tossed in olive oil, salt, pepper and garlic and pile them on top of the roasted spaghetti squash with a drizzle of balsamic. Spaghetti squash also pairs well with basil, thyme any Italian seasonings , carrots, bell peppers, and mushrooms.

Here are a few more ideas:. Cooked spaghetti squash should be stored in an airtight container in the refrigerator. When stored correctly, it is good for days.

You can cook the spaghetti squash according to your favorite method, shred, cool and store the strands in an airtight container for up to 7 days. Spaghetti squash reheats beautifully unlike spaghetti which can stick together. You can reheat your spaghetti squash in either the microwave or on the stove. The microwave makes for convenient meal-prep lunches or dinners. Microwave: add spaghetti squash to a microwave safe container along with a drizzle of olive oil or butter optional , or your favorite topping.

Microwave for 60 seconds, stir then heat at 15 second intervals as needed. Whether we microwave or not is dependent on the time we are willing to wait. Baked squash is more flavorful in the end. That being said, if you are short on time, the microwave is your friend. To cook spaghetti squash in the microwave, follow these easy steps:. To cook spaghetti squash in a slow cooker, follow these easy steps:.

To cook spaghetti squash in a pressure cooker or Instant Pot, follow these easy steps:. For safety, we recommend that you read the manual that came with your pressure cooker before following our recipe. As I mentioned above, we love spaghetti squash around here. My favorite spaghetti squash recipe is this chicken with spaghetti squash and parmesan pictured below. In it, we combine the squash strands with chicken, fresh lemon, and parmesan.

How to cook spaghetti squash four ways: in the oven, microwave, slow cooker, and pressure cooker like an Instant Pot. For the most flavor, we love roasting the squash, but if you are short on time, use the microwave. This recipe will make four side portions or will generously serve two as a full meal. Scoop out the seeds with a spoon and discard.

Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper. Heat the oven to degrees F and line a rimmed baking sheet or large baking dish with parchment paper. Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife.

If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.

When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep. Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife. With a small, sharp knife, poke several holes into the outside of the squash.

These will allow steam to escape. Set the whole squash into a slow cooker. Depending on the size of the squash, you may need more cooking time. When the squash is done, allow to cool for about 5 minutes, and then cut in half. Place the squash halves down on top of the trivet. Secure the lid. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.

When the cook time is up, manually release the pressure by using the quick release button be careful to keep your hands and face away from the venting steam. When the floating valve at the top of the pressure cooker drops, it is safe to open the lid. We recommend that you read the manual that came with your pressure cooker since not all models are exactly the same. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free!

Click Go to signup for free! I baked the spaghetti squash as you instructed and it was wonderful! Topped with Parmesan cheese. Like all winter squash, spaghetti squash is done when you can easily pierce a fork into its skin. But the aptly named spaghetti squash has another indicator of cooking perfection. When it is done, you can easily shred its flesh into thin, sturdy strands that resemble pasta.

Full of nutrients and gluten free, spaghetti squash is a popular replacement for pasta in many dishes. Toss shredded spaghetti squash strands with any pasta sauce. The easiest way to cook spaghetti squash is to carefully slice it in half. Scoop out the seeds and place the halves, flesh side down, on a baking sheet. Cook in a degree Fahrenheit oven for 45 to 60 minutes. Editor's Note: This page was updated on August 20, to include more information about the recipe.

Nutrition per serving : calories, 4 g protein, 39 g carbohydrates, 9 g fiber, 16 g sugar, 10 g fat, 2 g saturated fat, mg sodium. Kitchen Tips and Tools. Delish Shop. United States.

Type keyword s to search. Today's Top Stories. To start, cut your squash in half lengthwise. Shred it! Is it good for you? How long does it keep? What should I serve it with?