There are quite a few cooking suggestions for spaghetti squash. Everyone has their way. I’ve heard microwave, pressure cooker, sliced in rings, skin side up, skin side down, in a pot of water. I’m sure these work, but, call me old-fashioned, I don’t have a pressure cooker and after living without a microwave for a decade I rarely use mine now.
I’ve had unparalleled success slicing the big squash down the middle and cooking it cut-side down. It’s minimal effort, easy clean up, and any extra moisture ends up on the pan instead of in the squash.
Eat your spaghetti strands right out of the built-in bowl or take a tip from my eating suggestions. I’m still finding ways to prepare it. What are your favorites?
Sprinkle with chili, cumin, and lime for a taco bowl
Drizzle toasted sesame oil and add scallions for an Asian-flavored side
Toss with olive oil, basil, parmesan cheese, and pine nuts
Preheat oven to 400°
Line a large rimmed baking sheet with parchment
Cut off the top end with the stem and bottom end of the spaghetti squash to create a flat surface
Stand the squash on one flat end upright and carefully slice from top to bottom the long way to get two flatter halves
Remove the seeds with a large spoon; I recommend saving them in a bowl to roast
Rub the inside flesh of the squash with a just bit of olive oil, you really only need a light coating
Sprinkle salt and pepper on oiled interior
Place face-down on the prepared baking sheet so the skin is facing up
Bake for ~40-60 minutes until you can easily poke through the whole squash with a fork
Once cool enough to handle you can comb through the skin with a fork to create spaghetti strands or save for later as is in a covered container stored in the fridge