Eat Your Vegetables: Spaghetti Squash
I call bullshit on anyone who says, “Spaghetti squash tastes just like spaghetti.”
No, it doesn’t.
Is it delicious? Sure.
But it does not. taste. like. pasta.
It does, however, meet my other criteria:
- it’s easy to cook
- it’s versatile
- it’s paleo and Whole30 approved
- it’s packed with good-for-you stuff like fiber, Vitamin C, Niacin, B6, and Pantothenic Acid, which Wikipedia tells me is “critical in the metabolism and synthesis of carbohydrates, proteins, and fats.”
Well, OK then.
Roasted Spaghetti Squash – Al Dente!
Prep 2 min | Cook 30-40 min | Serves 4 to 6
I’ve been repeatedly disappointed in the texture of spaghetti squash — I tried the microwave. I tried roasting it whole. I tried halfway submerging it in water while it baked. All of those methods resulted in a mushy mess. But now I’ve got it! If you follow this technique, you will enjoy spaghetti squash with a tender, but still al dente, texture.
Ingredients:
1 large spaghetti squash
3 tablespoons water
Directions:
1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper.
2. Cut the squash in half lengthwise. The easiest way to do this is, surprisingly, with a small knife. Use a sharp paring knife to carefully create a shallow slit along the top of the squash, lengthwise. Now, using a LARGE knife, place the blade in the slit and bang the squash carefully with some force on the cutting board. It should crack along the fault line created by the small knife. Scoop out the seeds and pulp with a large spoon.
3. Place squash cut side down on the baking sheet. Sprinkle the water onto the paper around the squash. Roast until the squash is tender, but not mushy, 30-40 minutes. Place the baking sheet on a cooling rack, and, using a hot mitt, turn the squash cut side up to cool.
4. When it’s cool enough to handle, scrape the inside with a fork to shred the squash into gorgeous spaghetti strands.
Now’s the fun part. You can toss it with a little olive oil or sauté with coconut oil (quality fat!) and dress it up with:
- garlic, salt, cumin, cinnamon
- garlic, salt, cumin, chili powder
- salt, chopped chives (fresh or dried)
- ginger, coconut aminos, garlic, hot chili paste
- Italian herbs (oregano, basil, rosemary), garlic
- Ras el Hanout or Baharat
- Sunshine Sauce
Tags: dino-chow, paleo, spaghetti squash
11 Responses to “Eat Your Vegetables: Spaghetti Squash”
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see, i tried to make this once, in the actual oven. my recipe said cut side *down* and it only cooked part way. i put butter and salt on it and hanney suffered through about four bites with me before i realized that it just wasn’t working out. and you really can’t just stick it back in the oven.
my god there are giant mosquitoes dive bombing me right here in my room. one just attacked this comment. i have to get this house sealed.
For the squash–> try making it in the microwave.
For the mosquitos–> citronella candles? Motel 6? massive amounts of bug repellent?
Don’t forget to roast the seeds!
I don't know why everyone cuts it in half and THEN cooks it. Stab it with a fork a few times and stick it, whole, in the oven for 30-40 minutes (depending on size) and it'll cook just fine that way. Then it's much easier to cut open, let cool, and cook up from there however you like.
I tried this method without success. After 40 minutes I ended up splitting it down the middle and putting it back in.
The positive though was at this point it was much easier to cut!
I’ve never had success with that method, either. I always cut mine before roasting.
Melissa, thanks for the suggestion! Cutting them is SO hard. I'm going to try the poke method tonight!
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poke it full of holes and slap it in the crockpot for the day. it’ll be ready to tear into by dinner!
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Be sure to turn it right-side up as soon as it comes out of the oven, or it’ll keep cooking when it’s out. The best part about this recipe is that the squash should come out slightly “al dente,” and it’s awful if it’s too mushy.
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Thank you for this recipe! This is the first time I’ve made spaghetti squash that hasn’t totally sucked!
Hooray! Glad it’s helpful.
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