Tis the season for winter squash!
Whether you are cooking up pumpkin (yes, you can cook an entire pumpkin –> check out Serena’s awesome Whole Pumpkin Cheddar Gratin recipe), butternut squash (this Butternut Squash Gnocchi is a favorite of mine) acorn squash (I love to mash into my Farm Share Chili) or spaghetti squash, you’re getting a good dose of fiber and antioxidants (hello, Vitamin C & A.)
Even if you never have cooked spaghetti squash, you are probably familiar with its “insides” which resemble long spaghetti-like strings after being scraped out of the center of the cooked squash.
Compared to butternut squash or pumpkin, which both have a sweet and distinct taste, spaghetti squash is rather plain but can easily be jazzed up with a little pepper, salt and grated cheese. Or whatever you usually serve over spaghetti or pasta, try over spaghetti squash.Print
How to Cook Spaghetti Squash
- Yield: 6 - 8 servings
- 2 1/2 – 3 pound spaghetti squash
- 2 teaspoons olive oil
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- Preheat oven to 375 degrees Fahrenheit.
- Rinse the outer skin of the squash with water and pat dry.
- Cut in half and scrape out seeds. (Save to roast – follow this post on How to Roast Pumpkin Seeds in 15 minutes)
- Place each half on roasting pan or a jelly roll pan cut side up. Drizzle with oil. Sprinkle pepper and salt. Place in oven and roast 50 – 60 minutes until flesh is completely soft.
- Let cool about 5 minutes and then scrap the insides into a bowl with a fork.
- Season with grated cheese and fresh herbs or top with your favorite type of pasta sauce.
For this post, I topped it with some roasted tomatoes, red pepper flakes, a little bit of crumbled bacon and grated Parmesan cheese in the style of this Tomato & Chili Pepper Spaghetti all’Arrabbiata recipe.
And here are more pasta sauce ideas – these would be just as delicious over those squash noodles!
What is your favorite winter squash? Do you ever cook spaghetti squash? Any favorite recipes to share – we love to hear from you!