Spaghetti Squash Recipe

Ready in: 1 hr 35 mins

Today Here We Show You A Skinny Squash The Skinny Squash Spaghetti Squash.


  • A Three Pound Of Spaghetti Squash
  • Sauce
  • Salt
  • Pepper
  • Some Parmesan Cheese
  • A Little Bit Of Butter


1You got about a three pound of spaghetti squash I do and we’re gonna cook it up and we’re gonna make it be the noodles in a quote pasta dish we’re gonna add a sauce it’s gonna be delicious now you’re cutting it in half but on there kind of sideways now we’ve always cut it lengthwise before but now you’re cutting it down the middle side way. If you cut it this way you can get longer strands after it’s roasted.

2It’s a little easier to cut if you don’t have as much upper arm strength instead of going a long ways and getting through this so you cut it in half boom and now it’s got full of guts it’s like a pumpkin guts in there yeah and you can do this after you’ve cooked it but here’s the challenge if you do it after you cook it you’re gonna have the gooey stuff that you don’t want to eat but all of this that right now looks firm is going to come off in strands that’s why they call it spaghetti squash yeah so it’s really best to do this little bit of gutting before you cook it okay so it would be easier to wait till after it was cooked a little bit but then you’re going to be wasting a little bit of your squash yes it’s another way to sneak some nutrients into your diet and it can add a really good texture.

The only thing you need to watch out with spaghetti squash is just don’t overcook it you’ll be able to tell there’s a difference in texture even when it’s cooked look what slimy stuff you know it looks like you’re digging a spider webs out of there there you go it’s rather bland if you’ve ever had zucchini or squash you realize it doesn’t have a lot of flavor by itself you can you can top it with all kind of things butter and lemon and pepper something very simple we’ve got a little more of a sauce we’re going to add to it lots you can do with spaghetti squash.

4So get your oven already heated at 350 degrees you got a pan how much water you got in here it helps to steam the squash so it can cook a little faster it’ll keep the bottoms from burning and then you just you don’t put butter you don’t have to put anything on your squash okay that’s it that’s it we’re going to put it in the oven and we’re going to check on it the little wall cuz again depending on your size oh well touch your squashes okay you’re just gonna slide your squash in the oven boom let it roast away for how long we’re gonna check it after 30 minutes chances are it’s going to take at least 45 but again just don’t want it to be mush.

5So yeah we’ll check it out again ovens differ yeah we usually cook it for about 45 minutes but we might want to undercook it a little bit this time because we want it to be we want it to be firm because we’re putting it with a lot of sauce but to be clear you can do something as simple as salt pepper, and some Parmesan, cheese. Some people like to put a little bit of butter and then that can be a side dish alrighty so it’s been 1/2 an hour yeah 30 minutes all right careful take me on the oven.

6There you got to be careful flipping these things over cuz it’s really hot water. So half hour was enough a half hour was enough especially because we’re going to put it with a sauce and we want it to have some crunch now again some people may say I don’t want to eat raw squash then you put it back in well there’s a long way from wrong it’s a long way from raw but you can do the same thing you do with spaghetti take off a piece and if you don’t like the way it tastes in terms of texture it’s not going to change a lot yeah that’s good and crunchy.

7I can hear it crunching yeah and if you don’t want the crunch then put it back in for it and I’d say do ten minutes at a time yeah again depending on your oven we’re gonna let it sit for about five minutes maybe 10 maybe 10 minutes look at that steam coming off there so we’re gonna let it sit and cool down a little bit so it’s easier to am sounds great be back in a minute alrighty so your spaghetti squash is cooled down a little bit you’re ready to move on to the next step yes all right come on mussels and get it over here and show us what’s up ok so you’re just waiting until it’s warm enough you can mess with it.

8You see how there’s some strands it’s a little hard to see them and they’re running around like this we’re basically going to just pull them apart so you can put your fork in there and see they start to separate right then and you just twist sort of like you would spaghetti uh-huh that’s a pretty good picture yeah and that’s why this way of cooking it is that much simpler so there’s some like I can’t remember how you usually do it but you usually used to cut it lengthwise and then you would just scrape it and you can scrape this too but what’s nice is if you do it like spaghetti yeah it does it comes out in nice big pieces and plus you get to play with your food.

9It’s that simple then you’ve got your spaghetti squash and some people even they serve them like in the you don’t eat the peeling or we don’t eat the peeling I’m sure some people might but you don’t eat the peeling this can be your serving dish if you want to do something fancy umm again it could be something simple salt pepper Parmesan cheese well you’ve made uh you’ve made squash dishes before we use the rind as a bowl yeah usually acorn squash.

10I already have a sauce made so put some of the sauce over it. So yeah if you wanted to you could just put some salt and pepper and a little bit of butter and some Parmesan cheese on here.