How to Make Spaghetti Squash Spaghetti
- Place the spaghetti squash on a cutting board.
- Take out your biggest knife and carefully cut the squash lengthwise. Take your time and go slow.
- Using a spoon, scoop out the seeds and membrane.
- Salt, pepper, dried herbs, and olive oil should be sprinkled on the squash.
- After placing the cut side down on a baking sheet, roast for 30 to 40 minutes, or until fork tender, at 400°F. This may take longer if your squash is large.
Sure, feel free to substitute any desired vegetables for the meat, such as mushrooms.
Although this recipe is sufficient for a full meal on its own, you can also serve it with my copycat Red Lobster Homemade Cheesy Garlic Biscuits or Olive Garden Breadsticks!
- This spaghetti squash is best enjoyed the day it’s made.
- Store separately in airtight containers for best results.
- For up to a week, the spaghetti squash “noodles” can be kept in the refrigerator in an airtight container.
- Additionally, the meat sauce can be stored in the refrigerator in an airtight container for at least a few days.
- Heat the sauce again in a microwave until it’s thoroughly heated, or reheat it in a saucepan over medium-low heat.
- Reheat the squash in a 300°F oven until warmed through. Reheating in the oven will prevent mushy squash.
Step 2: Slice an Inch Off the Top and Bottom of the Spaghetti Squash, Then Slice Down the Middle
The only slightly difficult part of making delicious noodles out of your spaghetti squash is cutting it.
Grab a large, sharp kitchen knife and take your time. Apply some strength and carefully slice the squash lengthwise. It is best to remove the bottom so that it stays stable during the cutting process, even though some people prefer to keep the top in place.
Always remember to move slowly and with the largest knife you have. It might take a few minutes, but putting safety first is always preferable to running the risk of an accident.
Step 5: Roast the Spaghetti Squash for 30-40 Minutes Until the Flesh is Fork-Tender
Roast until the meat is cooked through, which means that a fork can easily pierce the inside of it while leaving the outside tough.
