I love spaghetti squash! There are endless possibilities of what you can do with it. The first few times I cooked it were a struggle! The most difficult part is cutting the squash. They’re so hard to cut that even with a large, sharp knife, it’s still a lot of arm work.
I’ve tried a few different methods and this is my favorite way to prepare spaghetti squash.
First, I take a fork and poke holes in it. This does require some upper body strength too as the squash is pretty solid, but it’s easier than just cutting it. Poke lots of holes because we’ll be microwaving it for a few minutes.
Next, pop the squash in the microwave for 5 minutes. Once it’s done in the microwave, I leave it in the microwave for a few minutes to cool off. If you remove it and try to cut it immediately, you’ll burn yourself. The squash gets pretty hot!
Once the squash is cool enough, you can either cut it in half horizontally, or what I like to do is slice it in multiple rounds. I slice the rounds about 1-1.5 inches thick. Since the squash was in the microwave, it makes it soooo much easier to cut!
Then, I coat both sides of the squash rounds in avocado oil. You can also use olive oil, just avoid canola oil or other vegetable oils as they’re full of inflammatory omega-6 fatty acids (which the standard american diet gets way too much of. It’s one of the reason’s people are so unhealthy.)
Next, bake the squash in the oven at 425 degrees Fahrenheit for 20 minutes. After 20 minutes, remove the squash, flip the rounds, and bake for another 15-20 minutes.
Last, remove the squash from the oven and let it cool. Once the squash is cool enough, you can easily peel the skin off! After you pull the skin off, put the squash in a large bowl and shred it apart to make the “spaghetti” strands!
This is the easiest way for me to cook my spaghetti squash. Let me know how you like to cook yours in the comments!
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