How to cook spaghetti squash that's never mushy, soggy or watery! 3 easy ways to cook spaghetti squash for perfect noodles every time. Includes instructions for the right way to cut a spaghetti squash for the longest noodles.
Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Place spaghetti squash on a cutting board so one end is on your right side and one end is on your left side (crosswise). Using a sharp knife, poke the knife tip through the skin of the center of the squash. Apply pressure to slide the knife into the flesh and slowly work your way around the squash until it is in two pieces.
Scoop the seeds out of the squash with a spoon and discard. Drizzle a little olive oil and salt and pepper on the cut sides of the squash (optional).
Place the squash cut side down on the baking sheet.
Place in the oven to roast for 25-35 minutes.
Carefully remove the squash from the oven and allow it to cool enough to handle, about 10 minutes.
Using a fork, gently pull the squash flesh from the sides and scrape it out of the shell. It will separate into long, spaghetti like strands.
Enjoy these noodles tossed with a simple mix of oil/butter, herbs and salt and pepper. Or, use them in any recipe calling for spaghetti squash (see blog post above for some recipe suggestions).