How To...Prepare Spaghetti Squash | Vegetarian Times Skip to main content

How To...Prepare Spaghetti Squash

A good source of folic acid and vitamin A—with only 37 calories per serving—spaghetti squash is an easy way to keep healthy-eating resolutions. The tender strands go well in pasta sauces and soups. Uncut spaghetti squash can be stored at room temperature for up to a month.

Oven Preheat oven to 375F. Pierce uncut squash several times with fork, and bake on baking sheet 1 hour, or until tender. Halve, remove seeds and scrape strands.
Best method for: Serving a crowd, because you can bake several at a time.

Stovetop Cook whole squash in large pot of boiling water 20 to 30 minutes, or until tender. Halve, and remove seeds and strands.
Best method for: Avoiding the work of slicing the raw shell.

Microwave Halve squash lengthwise, remove seeds and place cut sides up in dish with 1/4 cup of water. Cover with plastic wrap and cook on high power 10 to 12 minutes, or until tender.
Best method for: Making a hot dinner in 15 minutes.

Comments on this Article

spaghetti squash is delicious,i love it

I love spaghetti squash, I have been eating it for years in place of pasta.

I've been enjoying Spaghetti Squash since I was a child and my family grew it, we'd halve it, remove seeds, bake and then eat w/Spaghetti sauce & fresh cheese! Love it w/butter too!

I had never had spaghetti squash until this past year, and we had just started composting. We used some of the compost in our flower garden and believe it or not we had spaghetti squash growing all over the place! It is delicious and my children love it! It is so easy to prepare (as above) and good for you! How can you top that?