Side Pannel
Bake Spaghetti Squash in the Oven
Bake Spaghetti Squash in the Oven
- Recipe Submitted by maryjosh on 02/21/2018
Ingredients List
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 1 tablespoon olive oil
- Salt and fresh ground black pepper
- Fresh herbs, optional
Directions
PREPARE SQUASH
Using a heavy chef’s knife cut squash in half lengthwise — see the notes section for how to do this safely. Remove the seeds and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
OVEN-BAKED SQUASH
Heat the oven to 375 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. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
MICROWAVED SQUASH
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. When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
Using a heavy chef’s knife cut squash in half lengthwise — see the notes section for how to do this safely. Remove the seeds and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
OVEN-BAKED SQUASH
Heat the oven to 375 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. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
MICROWAVED SQUASH
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. When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
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