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spaghetti squash

Spaghetti Squash

Lisa Kamolnick
Spaghetti squash is an oval master of disguise. But when unmasked, it reveals the meaning behind its name, as noodle-like strands of flesh emerge from the vegetable with a gentle pull of a fork. Tasty, crunchy, versatile, and fun to cook!
Prep Time 15 mins
Cook Time 20 mins
Cool 20 mins
Total Time 55 mins
Course Side Dish
Cuisine American, Chinese, Fusion, Italian
Servings 8 cups

Ingredients
  

  • 1 Large spaghetti squash
  • 8 C Water for boiling water should completely cover squash, so adjust as needed

Instructions
 

  • Pour water into large stock pot.
  • Rinse squash, place in water and bring to boil.
  • Continue boiling until a fork easily pierces the skin of the squash.
  • Remove from water and cool.
  • Once cooled to the touch, cut the squash in half.
  • Remove seeds and fleshy bits in the center of the squash.
    Simple Marinara
  • Using a fork, gently pull at flesh of the squash from edge to center. Spaghetti-like strands will break loose. Continue until all of the flesh has unravelled.
  • Use in lieu of spaghetti or other noodles.

Notes

Serving Suggestions
Serve with a marinara or Alfredo sauce or in Cacio e Pepe. Use in stir frys.  Season with salt and pepper along with paprika or a hotter ground pepper or with oregano and basil (experiment with flavors!) then drizzle in oil or butter.
Simple Marinara
Simple Marinara over spaghetti squash topped with fried eggs.
Keyword spaghetti squash, squash, vegan, vegetarian