What's the best way to cook spaghetti squash?

The best way to cook spaghetti squash is to roast it in the oven. Scoop out the seeds and excess moisture from the squash. Brush the inside of the squash with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes or until tender. Once the squash is cooked, use a fork to scrape the flesh into long strands. You can also cook spaghetti squash in the microwave or on the stovetop, but roasting it in the oven will give it the best texture and flavor.

Why is my roasted spaghetti squash watery?

If your roasted spaghetti squash is watery, it could be due to overcooking or undercooking. Overcooking can cause the squash to become mushy and release excess water while undercooking can leave the squash too firm and not allow the water to evaporate. To avoid watery spaghetti squash, try roasting it at a temperature of 425°F for 30-40 minutes or until it is tender but not mushy. Also, make sure to remove the seeds and excess moisture from the squash before roasting.

Why is my spaghetti squash still hard after cooking?

If your spaghetti squash is still hard after cooking, it could be due to undercooking or using an immature squash. Immature squash has not fully developed and will not cook properly. To ensure that your spaghetti squash is fully cooked, pierce it with a fork before roasting to allow steam to escape, and cook it for at least 30-40 minutes until it is tender. If the squash is still hard, you can microwave it for an additional 5-10 minutes until it is fully cooked.

Twice Baked Spaghetti Squash

Description

Twice baked spaghetti squash is incredibly easy to make for an easy side or meal! It’s stuffed with garlic, four cheeses, artichokes, and spinach.

Ingredients

Units Scale

1 spaghetti squash, about 3 lbs.
1 cup canned artichokes, drained + roughly chopped
1 cup fresh baby spinach (lightly packed), chopped
1/2 cup ricotta, part skim or whole milk
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 Tbsp. mayonnaise
3 garlic cloves, minced
1 tsp. dried oregano
1/4 cup fresh basil, cut into ribbons, plus more for garnish
8 slices of deli Provolone cheese
Red pepper flakes, for serving
Olive oil
Kosher salt and fresh black pepper

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Instructions

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard them.
Rub the inside of the squash with a little olive oil, about 1-2 teaspoons, and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and bake for 30-40 minutes or until tender. Bake time will depend on the size of the squash. I used a small squash (about 3 lbs.) and it took about 35 minutes till it was done. When squash is done, cut sides should be golden and the interior easily pierced through with a fork.
Cool just enough to handle and using a fork, scrape the inside of the squash into long strands.
In a bowl, combine artichokes, spinach, ricotta, mozzarella, parmesan, mayo, garlic, oregano, and basil. Season the mixture with salt and pepper, to taste.
Top each squash halve with two slices of provolone cheese and an equal amount of the artichoke spinach mixture. Add two more slices of the provolone cheese over the artichoke mixture and bake for 10-15 minutes or until the cheese is melted and the filling is heated through. If desired, broil for 1-2 minutes for a golden top.
Serve with a sprinkle of red pepper flakes and more basil.

Notes

Prep Tip: If you microwave the spaghetti squash for about 3 minutes it makes it easier to cut and scoop out the seeds. Just make sure to let the squash slightly cool before handling.
To Make Ahead: Prepare the recipe as written through step #6 but do not bake the squash. Cover and refrigerate for up to 2 days. When ready to bake, uncover the squash, place on a baking sheet and bake as directed. After 15 minutes, check the squash to make sure it’s warmed through and if needed add additional bake time.
To Store Leftovers: Scoop out the filling with the strands of spaghetti squash and transfer into a container with a lid. Discard the squash shell. Store leftovers for up to 2 days and reheat on the stovetop or microwave with little liquid.

Nutrition

Serving Size: 1/4 squash
Calories: 397
Sugar: 4.2 g
Sodium: 762.7 mg
Fat: 23.2 g
Carbohydrates: 18.7 g
Fiber: 5.1 g
Protein: 30.7 g
Cholesterol: 52 mg