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February 6, 2012

Cooking Spaghetti Squash

One of the best things about moving to the States is that I never run out of things to be fascinated by. It’s so completely different from where I come from, that I get excited about the smallest things. Spaghetti squash being one of them. I had never even heard of it before. It’s a vegetable totally alien to me. I have seen it in recipe books before, but it always baffled me how they turned it into strands of spaghetti.

I googled it to find out more about this mysterious vegetable, only to find out it’s natural tendency to break up into stands when cooked. Wow! How cool is that? So I had to try it out for myself. I went out and bought me some spaghetti squash…and learned how to cook it.

I kept it simple- Roasted spaghetti squash, drizzled with a little olive oil, a sprinkling of salt, pepper, garlic poweder, parsley and then tossed with freshly grated parmesan cheese. Yummm. It was lovely! It’s flavorful, healthy and gluten-free! So now I’m going to let you guys in on my introduction of this fascinating vegetable in case you haven’t tried it already.

Cooking Spaghetti Squash

Ingredients:
Spaghetti Squash
2 tbsp Olive oil
2 tsp Garlic powder
salt & pepper to taste
Finely chopped parsley
Parmesan Cheese

Method:
– Pre-heat your oven to 375F. Use a sharp knife to cut down the middle of the squash, length-wise. Don’t be surprised at how hard raw squash is.
– Then scoop out the seeds using a spoon.
– Place the squash, cut-side down on a foil lined baking sheet and pop it into the oven for an hour to roast.
– After 1 hour, take the squash out of the oven and let it cool for about 30 mins.
– Once it cools comes the fun part. As you can see already the spaghetti squash has a natural tendency to form stands.  With the help of a fork, pull the strands away from the sides of the squash. Once you’ve loosened up all the sides you can just scoop up all the strands by pulling from under it.
– Drizzle some olive oil, salt, pepper and garlic powder.
– Then toss in some freshly grated Parmesan cheese and finely chopped parsley.
– It’s as simple as that…ta da!

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Filed Under: Recipes, Sides and Condiments, Vegetarian Tagged With: gluten free pasta, gluten free recipes, how to cook spaghetti squash, picture recipes, Spaghetti squash, step by step picture recipes, step by step recipes, vegetables

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Comments

  1. TeenyLittleSuperChef says

    February 8, 2012 at 12:24 pm

    Oh this is awesome! I just received a couple spaghetti squashes in my CSA box this week and hadn’t quite figured out the best way to go about cooking them. This step-by-step is definitely going to help me out with my dilemma. Thanks so much for breaking it down in such an easy way. Now I can’t wait to make them. How would you describe the flavor of the squash in relation to other kinds of winter squash? Just curious

    Reply
    • Noreen says

      February 9, 2012 at 11:27 am

      To be honest I’m not big on squashes or pumpkin, but seeing how this squash resembled spaghetti (which I love!) I had to give it a go. So I can’t really compare it’s taste. It was milder and didn’t have a distint flavor of it’s own, than I thought it would have, so it took on a lot of flavor from the seasonings I added. I really liked it though. =)

      Reply
  2. jessica w says

    January 8, 2013 at 4:58 pm

    Thank you for the wonderful Tutorial! I had never made Spaghetti Squash before, and it turned out perfectly. I had always heard horror stories of making it in the microwave and it not always being done or overcooked. I served it with a meaty pasta sauce and the husband really liked it was well.

    Reply
    • Noreen says

      January 8, 2013 at 6:58 pm

      You’re Welcom Jessica! This truly is a never fail method of cooking spaghetti squash…it always comes out perfectly. 🙂

      Reply
  3. Brandi Scardina says

    January 10, 2013 at 11:31 am

    Thank you so much for this post! I just found this on Pinterest yesterday and I have never had spaghetti squash so I made this today for lunch and I am so excited, healthy noodles! my family loved it even my picky 3yr old we were left wondering why we never had it before!

    Reply
  4. Clemmie says

    January 10, 2014 at 9:08 am

    Hey! Would you mind if I share your blog with my zynga group?
    There’s a lot of people that I think would really appreciate
    your content. Please let me know. Thank you

    Reply
    • Noreen says

      January 10, 2014 at 6:52 pm

      Clemmie, I have no idea what a zynga group is :s, But as long as my site is properly credited…then by all means share away! I really appreciate you asking…thank you!

      Reply
  5. rose says

    December 5, 2014 at 4:12 pm

    Love how you put the recipe with step by step picture of how it’s done,helps a lot never had spaghetti squash looking forward of making it for my family,
    They love your potato and tuna meatballs recipe.
    Keep on sharing your great ideas step by step
    Awesome

    Reply
  6. Anna says

    July 11, 2016 at 2:53 pm

    I just made this, and it is delicious! I did choose to leave out the cheese, though (I have issues with dairy!). So I tossed it with just the olive oil, pepper, and garlic salt. I am looking forward to using the squash in a couple of different ways, but it is great by itself. Thank you for your easy to follow directions and great pictures!

    Reply

Trackbacks

  1. Roasted Butternut Squash | Picture the Recipe says:
    October 4, 2012 at 2:50 pm

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  2. Random Keto Dishes - warfieldfamily says:
    February 12, 2013 at 6:01 am

    […] Made spaghetti squash following this recipe and adding homemade tomato sauce to it. http://picturetherecipe.com/index.php/recipes/cooking-spaghetti-squash/ […]

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  3. How To Cook Spaghetti Squash | Why don't you cook? says:
    June 18, 2013 at 5:56 am

    […] Source: picturetherecipe.com […]

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    […] your are a pasta-holic, try spaghetti squash. It’s naturally stringy like pasta but only has 20 […]

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  6. Spaghetti Squash Pictures | bestgardentrellis says:
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  7. Squash is the New Spaghetti | myPlexusWeighofLife.com says:
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"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

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