Spaghetti Squash is a tasty, low carb alternative to pasta and delicious whether you’re cooking for one or cooking for more than one. See how to cook spaghetti squash in both an oven and in a toaster oven with this easy recipe and step-by-step video.
Spaghetti squash can be a little intimidating.
I mean, what exactly do you do with it? The outside is hard and what on earth does it look like inside? How do I even cook it?
Have those thoughts ever crossed your mind?
Well, you might be surprised to know that cooking spaghetti squash is really very easy and I’m going to walk you through the process to show you how it’s done.
Spaghetti squash is a wonderful low-carb alternative to pasta. I love to keep it simple and eat mine mixed with a little olive oil, garlic, butter and parmesan cheese. But you can use it in place of spaghetti in any recipe you like.
Here you go…(or you can scroll down and see the video)
First select a nice, oval shaped spaghetti squash.
Using a sharp knife, cut off the stem and the other end of the squash.
Carefully cut the squash in half lengthwise.
Open up the squash and scoop out the seeds with a spoon.
Preheat an oven to 400 degrees F. Place the squash halves on a heavy-bottomed roasting pan. Add 1 tablespoon of olive oil and a pinch of salt and pepper to each half. Rub the oil, salt and pepper on the inside and flip them over and rub on the outside skins as well. Place the squash cut side down back on the roasting pan and cover with foil.
Place the roasting pan with the squash into the oven and cook until the rind is slightly soft or gives with a little pressure, about 35-40 minutes. Notice how the insides look soft after they’re cooked?
Allow the squash to cool just enough so you can handle it. Scrape the spaghetti squash out with a fork. It will resemble stringy “noodles”.
Watch the video for the step by step process.
Top with a bit of butter, some fresh herbs and parmesan cheese or use it in place of spaghetti in your favorite recipes.
Spaghetti squash keeps well in the refrigerator for 3 to 4 days and reheats in the microwave.
If you’re one of our readers who comes to ZagLeft for Recipes For One, you might like the recipe below for Spaghetti Squash with Garlic and Butter made in a toaster oven.
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Spaghetti Squash with Garlic and Butter – easily cooked in a toaster oven, then mixed with butter, garlic and parmesan cheese. A simple, healthy and flavorful meal.
- 1 medium-sized spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 cloves garlic , thinly sliced
- 3/4 cup parmesan cheese , grated
Preheat toaster oven to 375 degrees F.
Under cool running water, rinse off the spaghetti squash. Dry with a towel.
Slice off each end of the spaghetti squash.
Slice the spaghetti squash horizontally down the middle.
Open up the spaghetti squash and use a spoon to scoop out the seeds.
Turn each half of the spaghetti squash over and cut each piece in half so that you now have 4 pieces of the spaghetti squash.
Drizzle a little of the tablespoon of olive oil over the tops of each piece of spaghetti squash. Sprinkle tops with salt and pepper.
Rub the remaining olive oil, salt, and pepper over the inside and the outside of each piece of spaghetti squash.
Place the spaghetti squash on a toaster oven baking tray, cover with foil and bake in your toaster oven for 45 minutes or until the skin of the spaghetti squash is tender and the flesh pulls away easily from the rind.
When the squash is cool enough to handle, use a fork and "scrape" out the squash, pulling it gently from the rind. It will resemble "spaghetti-like" strands.
In a large skillet, melt the butter over medium heat and add the garlic. Cook for about 1 1/2 minutes, until fragrant. Stir in the spaghetti squash, cook for about 2 minutes until heated through. Stir in the parmesan cheese. Taste and add salt or pepper if desired.
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