Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch. This super-simple Spaghetti Squash recipe is a great one to master because it can be the basis for such a wide variety of dishes. This basic recipe serves four for about $1.53 per serving. Keep in mind, we do our best to estimate the cost of ingredients, but slight market variations are entirely possible. What do I need? 1 (about 3 1/2 lbs) spaghetti squash Okay, Let’s Do This Thing 1. Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half. 2. Arrange squash in a 9˝ x 13˝ casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. 3. Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti! Apply Your New Skills We love the combo of spaghetti squash with our fresh sausage, ground in-house using the same meat that’s in our case, following the same strict standards, including no antibiotics, ever! You will too when you make Spaghetti Squash Marinara with Italian Sausage and Garlic Bread. Hungry for More? Once you know how to roast a spaghetti squash, you can give these dishes a try:
- Spicy Spaghetti Squash with Black Beans
- Italian Style Spaghetti Squash with Tempeh
- Roasted Spaghetti Squash with Herbs
- Place a damp kitchen towel under your cutting board to help stabilize when cutting the squash in half.
- Keep a close eye on the squash towards the end of cooking time; overcooking yields watery results.
- To microwave, place seeded halves in a dish cut-sides down with ¼ cup water; cover loosely and cook until just tender, about 10–15 minutes.
- Serve as a side dish with olive oil and lemon juice, or use instead of rice under curries, stews and soupy beans.