Last Autumn we discovered Spaghetti Squash and as I walked past the farm shop on the way home from the children’s school this week I noticed the squash varieties in there and one was spaghetti squash. I loved trying it last year so I have to buy a few and one of the reasons is I love it as a gluten free alternative for some of my favorite pasta dishes. So to get you started I’ve put together a how to cook spaghetti squash for you just in case like me you decide that you have to try it (well it was there so I had to buy it).
How to Cook Spaghetti Squash to use as a Spaghetti Alternative
It looks delicious doesn’t it and it’s so easy to prepare and taste delicious as well. Start off by washing the skin of the spaghetti squash.
Now slice the spaghetti squash into roughly 1 inch thick slices.
Scoop out the seeds from the center – you will see the difference in the texture, where it looks spongey all of that needs to go – we save the seeds to try and grow next year.
Although a little warning with saving of squash seeds – because all members of the squash family are very close they cross pollinate so if the farm where the squash grows has more than one type of squash growing you are very unlikely to get a true to form variety grown from the squash.
Once you have the slices clear from seeds place on a baking try lined with grease proof paper and drizzle extra virgin olive oil over the top.
Season with salt and pepper and I like to sprinkle a little paprika on the top as well for added flavour.
Place in the center of a pre-heated over 200C for around 30 minutes until golden brown.
Now leave to cool so that you can touch them around 15 minutes in a warm home.
Peel off the skin and break-up the flesh into the “spaghetti-like” strands.
Serve as an alternative to your normal pasta – remembering to give it a little heat before hand.
How to Cook Spaghetti Squash
- 1 Spaghetti Squash
- Olive Oil extra virgin
- Pre-heat oven to 200C
- Slice Spaghetti Squash into 1inch round slices
- Scoop out the seeds and spongy flesh from the centre
- Layout on a baking tray and drizzle with Olive Oil
- Add Salt and Pepper
- Flip the Slices over and repeat olive oil and salt and pepper
- Place in the center of the oven for 30 minutes
- Leave to cool for approximately 15 minutes
- Peel off the flesh and separate the strands into noodles
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Cerys is a marine biologist, environmental educator, teacher, mum, and home educator from the UK. She loves getting creative, whether it is with simple and easy crafts and ideas, activities to make learning fun, or delicious recipes that you and your kids can cook together you'll find them all shared here on Rainy Day Mum.