If you’ve ever wondered what the best way to cook spaghetti squash is, then look no further because this is it! This simple and easy way to cook spaghetti squash will ensure that you get long, pasta-like strands, every single time. Say goodbye to soggy, watery spaghetti squash forever, and be sure to save this post for all of your holiday cooking!
Friends, fall is officially here, which means in addition to it being COOKBOOK SEASON, it is also spaghetti squash season. Can you believe it?! I don’t know about you, but to me, this year has flown by in the blink of an eye, and I can’t believe that it’s already time to start sharing all of my favorite fall recipes with all of you!
From my Creamy Butternut Squash Cauliflower Soup to my Easy One Pot Vegetarian Spaghetti, this season is all about rich, bold flavors and creamy, comforting textures. In fact, it might be safe to say that fall is my favorite food season. I just can’t get enough of the recipes this time of year!
But no matter what your favorite food season is, I’m really excited to say that my debut cookbook, LOVE TO EAT, has a little something for everyone. Whether that’s a One-Pot Penne Arrabbiata or a brand new twist on my classic Life Changing Tahini Chocolate Chip Cookies, these recipes are designed to help carry you through ALL food seasons, in a delicious and healthy way!
Oh, and P.S. – time is running OUT to snag the exclusive preorder bonus that I have for you! If you pre-order my book from your favorite retailer and submit your receipt here, you’ll receive exclusive access to 5 bonus recipes that you won’t find anywhere else. And let me tell you… they are damn good.
But anyway, let’s get back to the spaghetti squash, shall we?
The biggest secret to getting the perfect spaghetti squash, every time? Cut it into RINGS! When you cut the squash into rings, as opposed to just slicing it down the middle, you work with the strands, not against them, since the spaghetti squash strands run horizontally, in a circle, inside of the squash.
If you’ve ever wondered how your favorite food blogger manages to get those long, thin, noodle-like strands in their squash, this is the hack to doing it! Just make sure that you have an extra-sharp knife to cut through the tough squash. And if you still have trouble cutting through it, simply pop it in the microwave for a few seconds before slicing!
Once your spaghetti squash is cut into 1 1/2 inch thick rings, use a spoon or a melon baller to scoop out the seeds from the inside. Set them aside or discard them.
Next, while you’re preparing your spaghetti squash, preheat your oven to 400 F. Then, place your squash rings onto a baking sheet and brush them with olive oil and a generous pinch of sea salt and black pepper.
Finally, bake them 30-35 minutes, then remove them from the oven and let them cool. Once they’re cool, use a fork to separate the strands from the skin, and enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!