Spaghetti Squash is an amazing veggie. It blows me away every single time I have it. It’s so easy, so delicious, so healthy, and so cool! I love the way it comes apart with a fork, and with a little imagination, it tastes like pasta! There are two ways to go about cooking it, as I will explain below. This recipe is super simple & yummy, and I recommend using the “poking holes” method if you don’t own a REALLY sharp, serrated knife. Enjoy!
- 1 spaghetti squash
- 2 tbsp. good olive oil
- 1-2 cloves garlic, minced
- Fresh basil leaves, shredded
- Kosher or sea salt
- Freshly cracked black pepper
COOKING YOUR SPAGHETTI SQUASH:
Method 1 (Cooking time: 30-35 mins | you will need a VERY sharp, serrated knife):
1. Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
2. Arrange squash in a 9˝ x 13˝ casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
3. Rake a fork back and forth across the squash to remove its flesh in strands… it looks just like spaghetti!
Method 2 (Cooking time: 1 hour):
1. Preheat the oven to 375°F. Prick the spaghetti squash all over with a skewer so it will not burst while baking.
2. Place the whole squash in a shallow baking pan and bake for 1 hour.3. When cool enough to handle, cut the spaghetti squash in half, lengthwise, with a serrated knife.
4. Use a spoon to scoop out and discard seeds from the middle of each half.
5. Rake a fork back and forth across the squash to remove its flesh in strands.
SEASONING YOUR SPAGHETTI SQUASH: