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How to Bake Spaghetti Squash

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Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
I just came back from a week of blissdom at the famous Rancho La Puerta spa in Tecate, Mexico, where they’re known for their invigorating hikes and healthy, low-calorie, mostly vegetarian gourmet meals. It’s a place where you go to recharge, restore and get back in touch with how wonderful nourishing food tastes and feels.

Don’t get me wrong, I missed my meats like crazy (a few of my co-conspirators and I snuck out for a beer and taco run … twice).

Since I’ve been home, I’ve been trying to keep a little of that Rancho La Puerta experience with me, and I’m specifically talking about enjoying healthy vegetarian dishes.

A spaghetti squash is a pretty intimidating pain. It’s large, heavy and when uncooked, you’d need a hack saw to pierce through its thick skin. But pop that baby in a 375F oven for 40 minutes to 1 hour (until you can easily pierce it with a paring knife) and it will look like this:

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 

Grab knife and cut it all the way around:

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Then open it up:

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Scoop out the seeds:

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Then use two forks to lift the strands out:

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Oops. I must’ve forgotten to take off the sticker on the squash:

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Gently scrape until all the squash is gone:

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
And now you’ve got a mound of golden, tender strands, ready to do whatever you please.

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
You can simply toss it with a little bit of butter or olive oil, and season with salt and pepper.

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Or, you can sauté some chopped onions until softened in a bit of olive oil. Then add the spaghetti squash, season with salt, minced parsley, a quick squeeze of lemon and just toss until warmed through.

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
 
Add just a sprinkling of grated cheese, and feel good knowing that you’re doing good for your body.

Tasty Kitchen Blog: How To Bake Spaghetti Squash. Guest post by Jaden Hair of Steamy Kitchen.

 
 
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Jaden Hair is a food writer, television personality, and food photographer based in Tampa Bay, Florida. Find more of her recipes on her blog, Steamy Kitchen, where you can also read more about Jaden’s new book, The Steamy Kitchen Cookbook, and the rave reviews it’s received!

 

100 Comments

Comments are closed for this recipe.

Robin on 4.21.2010

Any ideas on if you can still roast the seeds if you’ve already baked it whole in the oven? I cut mine in half before cooking, because we love love LOVE the roasted seeds. My guess, is probably the baking (or microwaving) whole ruins the seeds for eating later…

Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 3.10.2010

Oops, I forgot to say that I added a squeeze of lemon too – wow, what a great flavor combo!

:)
ButterYum

Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 3.10.2010

Made this last night – without a doubt, this was the easiest way to prepare spaghetti squash! Btw, we were sure to remove the label too – but we got a dark spot on the bottom, where the squash was resting on the pan.

Thanks for posting this – I’ll never cut a spaghetti squash before cook ever again!

:)
ButterYum

Annabannanna on 3.8.2010

I didn’t read all the comments, but I hope you do get to read this one – you should warn people that when they cut into the squash, it may, um, explode a little! I LOVE this way of doing it – I read about it here and tried it today but when I poked the knife in, ka-BLAM! Okay, big POP!! but my heart thought it was ka-BLAM. Fortunately, it only cracked lengthwise down the one side (I am glad I inserted the knife tip parallel with the length) and it didn’t splatter much, but it sure made me jump! I SHOULD have realized that could happen! Next time I may put a couple of punctures in the skin before baking.

Boni on 2.28.2010

we love spaghetti squash….we cut in half, remove seeds, bake til tender, scoop it out, then add a can of cream of mushroom soup, tub of sour cream, stick of butter, cup or two of shredded cheese, salt & pepper, put that in a 9×13 pan, melt another stick of butter & add a bunch of rice krispies, put those on top of the squash mixture then bake til brown. (This is for an extra large squash, cut down on the soup and sour cream for a smaller one). Mmm this will “melt” in your mouth. And even better left over!