Isn’t squash just one of those things that is synonymous with Fall?? Spaghetti squash makes a really good side dish and also a pretty good stand-in for noodles due to its spaghetti-like nature (under chili, spaghetti sauce, etc.). If you’ve never made it before, it is super easy.
Poke holes all over the spaghetti squash so it won’t burst while baking. I use a shish kebob skewer.
I usually poke 4-5 holes and rotate it. The ‘poked’ squash should be in a baking dish.
Bake the squash at 375° for 1 hour. Let it cool down until you can handle it without burning yourself! Once it’s cool enough, I cut the top off first so I don’t have to cut through the stem.
Next, cut it down the middle lengthwise…
… and open it up.
Next you need to scoop the seeds and pulp out. I find it’s easiest to start with a knife and cut out the bulk of the seeds.
After the seeds are out, just use a fork to shred the spaghetti squash.
Just scoop it into a bowl!
My favorite way to enjoy it is with a little olive oil or fresh butter and some sea salt and pepper. :)
- Spaghetti Squash
- Preheat oven to 375.
- Poke holes all over squash. Place in a baking dish.
- Bake for 1 hour.
- Let cool until squash can be handled. Cut off the top, cut lengthwise down the middle, and remove seeds.
- Shred squash with a fork and scoop into a bowl.
- Serve with your toppings of choice! Try olive oil/butter and sea salt and pepper, meaty chili, spaghetti sauce, Parmesan cheese... the possibilities are endless.