How are you supposed to eat spaghetti squash?

So, you’re shopping at the grocery store in November and see a curious sight. A large, yellow oval that resembles a cross between a melon and a lemon. What is it? It’s a spaghetti squash! Now, don’t turn your nose up at it because it’s a little out of your cooking comfort zone. It’s actually really delicious and oh so easy to prepare! That’s what we like here after all, isn’t it?! So, my fall home cooks, come with me as we answer the question: just how are you supposed to eat spaghetti squash anyway?!

I know you. You like to cook, but new things scare you a bit. I was the same way. But, sometimes, it’s so worth stepping out of your usually meals and trying a new taste, a new texture, a new food! If you’ve done anything with zucchini or butternut squash in the past, this will be second nature to you. If not, it couldn’t be more easy to be a beginner and here’s why… there’s only one way to cook this bad boy! Roasting!

You cannot go wrong and that’s the beauty of this food and my recipe below. Hey, it might even become your new go-to fall side dish! I can attest to the fact that I hesitated for years to try it, but one day I said to myself, I’m going to cook this thing, and the flavor and texture and ease of it blew me away!

Now I get it every fall and I’m trying new recipes with it, It’s affordable, flavorful, and fun to cook with. Why not try it?

Cooking Spaghetti squash

If you ask me, I would say you are supposed to eat spaghetti squash by roasting it, baby! Line a baking dish with foil and cut the squash in half lengthwise (careful here, it’s pretty dense!).

I trust my Henckels Santoku Knife to help me cut properly through the outer skin and flesh of this spaghetti squash. Want one? Check out the exact knife I used in this recipe here.

Scoop out all of the seeds and innards. Yuck! Next, place the two halves on the foil and rub olive oil all over the tops. Yes, with your hands! Olive oil is a good moisturizer and sometimes you have to get a little dirty in the kitchen!

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Season gernerously with salt and pepper and pop it in a preheated 450 degree oven. Roast it for over an hour. It should be more than golden with a few over dark places. Underdone squash is gross so don’t be afraid to get a little color on it!

What’s next?

Take it out of the oven and let it cool slightly. Before it’s all the way cool, get out your fork. Time for the fun part! Scrape your fork all along the inner “meat” if you will. It comes off as strings, hence the name “spaghetti” squash.

It absorbed all the flavors of the olive oil, salt, and pepper, so in my opinion, that’s the best way to eat it! I like simple, hearty flavors and the spaghetti squash fits the bill perfectly.

How to serve spaghetti squash?

If you’re not into just eating it plain, I’ve got some great ways to serve it. Try covering it with a rich, tomato basil sauce and some parmesan cheese. You may want to even add some garlic and a splash of red wine.

You could turn it into a cheesy spaghetti squash and cheese bake by placing it in a baking dish with some melty cheese and even spinach or kale and baking for 20 minutes. What about an international flair? Try an Asian-inspired Pad Thai sauce and crunchy peanuts.

For even more flavor, add sliced peppers and scallions! Want a Mediterranean option? Mix your cooked spaghetti squash with olives, Feta cheese, and cucumber.

Drizzle with olive oil for fantastic flavor! For the meat-lover in you, pair spaghetti squash with beef, chicken, or turkey meatballs! The combinations are endless!

Storing spaghetti squash

For those of you out there like me that always have leftovers, you can rest assured that cooked spaghetti squash is one of those types of foods that can be refrigerated for up to 4 days in an airtight container. Make sure to bring it to room temperature before putting in the fridge.

Reheating Spaghetti Squash

To reheat your spaghetti squash, simply place in a microwave-safe bowl and heat for 1-2 minutes. Not a fan of the microwave? Place in a saute pan with a little olive oil and cook on medium-low heat for a few minutes. Add whatever ingredients you want to the pan and call it a meal! I hope you have enjoyed learning how you are supposed to eat spaghetti squash, at least my favorite way!

FAQs

1. Do You Eat the Entire Spaghetti Squash?

What’s Edible and What’s Not

  • Edible Part: The stringy, noodle-like flesh inside.
  • Not Edible: The tough outer skin and the seeds (though seeds can be roasted separately).

Quick Tip 💡

  • Scoop out the seeds before cooking, just like you would for a pumpkin.

2. How Do You Eat Plain Spaghetti Squash?

Simple Yet Delicious Ways

  • As is: Scoop it out and enjoy its subtle, slightly sweet flavor.
  • Seasoned: A bit of salt, pepper, and a drizzle of olive oil can enhance its taste.
  • Cheese Topping: Sprinkle with Parmesan for a cheesy twist.

Pro Tip 🍴

  • Try it with a dab of butter and a sprinkle of herbs for a simple, yet flavorful dish.

3. Should You Eat the Skin of Spaghetti Squash?

Skin: To Eat or Not to Eat

  • Not Recommended: The skin is quite tough and not particularly palatable.
  • Useful as a Bowl: The hollowed-out skin can serve as a natural and attractive serving bowl.

Remember ✅

  • Eating the skin isn’t harmful, but it’s not the tastiest part of the squash.

4. Is Spaghetti Squash Supposed to be Crunchy When You Eat It?

Textural Expectations

  • Ideally Not Crunchy: It should be tender but still retain some firmness.
  • Overcooked Squash: Turns mushy and loses its spaghetti-like strands.

Cooking Tip 🔥

  • Test for doneness by piercing it with a fork. It should be easily pierced but not mushy.

5. What Does Spaghetti Squash Do to Your Body?

Health Benefits Galore

  • Low in Calories: Great for weight management.
  • Rich in Nutrients: Contains vitamins like A, B, and C, and minerals like potassium and calcium.
  • Fiber Content: Aids in digestion and keeps you full longer.

Bonus Health Fact 🌟

  • Spaghetti squash is also believed to have anti-inflammatory properties and can contribute to heart health.

For different flavor combinations, check out this chart:

Flavor TypeIngredientsFlavor ProfileBest Paired With
ItalianGarlic, olive oil, basil, oregano, ParmesanHerby and cheesyTomato-based sauces, meatballs
AsianSoy sauce, ginger, sesame oil, green onionsSavory with a hint of spiceStir-fried vegetables, tofu or shrimp
MediterraneanFeta cheese, olives, tomatoes, cucumberFresh and tangyGrilled chicken or fish
MexicanCilantro, lime, chili powder, black beansZesty and slightly spicyAvocado, corn, grilled meats
AmericanButter, brown sugar, cinnamon, nutmegSweet and comfortingRoasted nuts, dried cranberries
IndianCurry powder, cumin, coriander, coconut milkRich and aromaticLentils, chickpeas, spinach

Comment below on how these tips and tricks worked for you in your spaghetti squash endeavors! Try our recipe for spaghetti squash below and share this article with other cooks who are hungry for new foods and recipes!

How are you supposed to eat spaghetti squash?

Recipe by kitcheneasylifeCourse: Dinner
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Roasted spaghetti squash with olive oil is a delightfully simple and healthy dish that’s a perfect canvas for a variety of flavors. This recipe is all about letting the natural, nutty sweetness of the spaghetti squash shine, enhanced with a drizzle of olive oil and a sprinkle of seasonings.

Ingredients

  • 1 medium spaghetti squash

  • 2-3 tablespoons olive oil

  • Salt and pepper, to taste

  • Optional: garlic powder, herbs (like thyme or rosemary), Parmesan cheese

Directions

  • Preheat Oven: Start by preheating your oven to 400°F (200°C). This high temperature is key for getting a lovely roast on the squash.
  • Prepare the Squash: Cut the spaghetti squash in half lengthwise. This can be a bit tough, so watch your fingers! Scoop out the seeds and fibrous strings from the center.
  • Season: Drizzle the inside of each half with olive oil. Spread it all over the cut surface and the hollow. Then, season generously with salt and pepper. If you’re feeling adventurous, a dash of garlic powder or some fresh herbs can add an extra layer of flavor.
  • Roast: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roasting them cut-side down helps steam the squash a bit, making the insides tender and stringy, just like spaghetti!
  • Bake: Bake for about 40-50 minutes, or until the flesh is easily pierced with a fork. The longer you bake, the more caramelized and sweet it’ll become.
  • Make “Spaghetti”: Let the squash cool for a few minutes until it’s safe to handle. Then, use a fork to scrape out the insides, creating spaghetti-like strands.
  • Serve: Serve hot, with a sprinkle of Parmesan cheese if you like, or keep it simple with just the olive oil, salt, and pepper.

Notes

  • Size Matters: Smaller spaghetti squash tend to be more tender and less fibrous.

  • Storage: You can store cooked spaghetti squash in the refrigerator for up to 5 days, making it a great make-ahead option for busy weeknights.

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