The Best Spaghetti Squash You’ve Ever Tasted

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The first time I turned a spaghetti squash into a mouth-watering dish, it was almost a culinary revelation. This versatile winter vegetable is not only a healthier alternative to traditional pasta but also boasts a unique, slightly sweet, and nutty flavor.

Whether you’re looking to cut carbs or simply want to add more vegetables to your meals, spaghetti squash is a delicious option. I’m excited to share with you a recipe that I’ve perfected over time—truly the best spaghetti squash you’ve ever had!

Nutritional Information

Spaghetti squash is a low-calorie, low-carb alternative to pasta. It’s high in fiber, vitamins A and C, and also contains vitamin B6, potassium, and magnesium. A one-cup serving of cooked spaghetti squash has roughly:

• Calories: 42
• Carbohydrates: 10g
• Fiber: 2.2g
• Net Carbs: 7.8g
• Protein: 1g
• Fat: 0.4g
• Sugar: 3.9g

Cook Time (Prep and Cook)

• Preparation Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Ingredients List

• 1 medium spaghetti squash (about 2-3 pounds)
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 2 cloves of garlic, minced
• Fresh herbs like parsley or basil, finely chopped (optional)
• Grated Parmesan cheese (optional for serving)

Step by Step Instructions

1. Preheat the Oven: I start by preheating my oven to 400°F (200°C). This high temperature is perfect for roasting the squash and bringing out its natural sweetness.
2. Prep the Squash: I slice the spaghetti squash in half lengthwise, which can take a bit of effort. Be sure to use a sharp knife and be careful. Then, I scoop out the seeds and fibrous strings with a spoon.
3. Season: I rub the inside of each squash half with olive oil and then sprinkle them with salt and pepper. Sometimes, I’ll also rub a bit of minced garlic into the flesh for extra flavor.
4. Roast: I place the squash halves cut-side down on a baking sheet lined with parchment paper for easier cleanup. Then, I roast them in the oven for about 40 minutes, or until the flesh easily shreds into noodles when I rake a fork across it.
5. Shred the Squash: After letting it cool for a few minutes, I take a fork and scrape the insides to create the “spaghetti.” It’s always fun to see the transformation from solid squash to pasta-like strands!
6. Serve: I transfer the spaghetti squash strands to a serving dish, tossing them with additional olive oil or a pat of butter if desired. Then, I garnish with fresh herbs and a generous sprinkle of Parmesan cheese.

Frequently Asked Questions

Does spaghetti squash taste like squash?

Spaghetti squash does have its own unique taste, but it’s quite different from other varieties of squash. It’s more subtle and not as sweet as butternut or acorn squash. Its flavor is mildly nutty with a faint hint of earthiness, and because it’s not overpowering, it pairs well with a variety of seasonings and sauces.

The texture also sets it apart; once cooked, it shreds into strands that resemble spaghetti, which is a delightful twist from the creamy or dense consistency you might expect from other squashes.

This unique combination of mild taste and interesting texture makes spaghetti squash a versatile vegetable that can suit a wide array of dishes, from a simple toss with herbs and olive oil to a robust meat sauce.

Can you eat the seeds from spaghetti squash?

Yes, you can eat the seeds from spaghetti squash. Much like pumpkin seeds, they can be roasted for a crunchy, nutritious snack. To prepare them, you simply clean the seeds to remove the squash pulp, toss them with a little oil and your choice of seasonings, and then roast them in the oven until they’re golden and crisp.

They are a good source of fiber, magnesium, and zinc. Roasting spaghetti squash seeds is a delicious way to make use of the entire squash and minimize food waste.

Can you eat raw spaghetti squash?

While spaghetti squash is typically cooked before eating, it is indeed safe to eat raw. When raw, the flesh is firm and crunchy, and it doesn’t have the same spaghetti-like texture that occurs after cooking.

The flavor is also milder and less sweet than when it’s cooked. However, raw spaghetti squash can be shredded or chopped and added to salads for a nutritious and crunchy addition. Keep in mind, though, that the unique texture and flavor of spaghetti squash are really brought out when it is cooked, so most people prefer to eat it that way.

Helpful Resources

• More about us at Old Fashioned Cravings
• All our recipes
• Grow your own spaghetti squash

Wrap-Up

Spaghetti squash is a fantastic way to enjoy a pasta-like experience without the guilt. It’s satisfying, delicious, and pairs well with just about any sauce or seasoning you love. This simple preparation method highlights the vegetable’s natural flavor and texture, making it an easy weeknight staple or an impressive side dish for guests.

Once you try this recipe, you’ll see why it’s my go-to for the best spaghetti squash I’ve ever had—and soon, yours too!