How to Make Spaghetti Squash

It’s amazing how this squash actually turns spaghetti-like after baking. You’ll see actual strands that resemble thin pasta.


– Spaghetti Squash  – Water

Spaghetti squash is a great gluten-free alternative to pasta or rice. Those that are on gluten-free and Paleo diets can enjoy pasta like meals with this wonderful veggie.

Cut the squash in half lengthwise. This is the hardest part. Spaghetti squash is hard to cut, so cut slowly and carefully.


Use a spoon to scoop out the seeds from the middle of each half. Don’t dig too deep. You don’t want to remove the flesh too.


In a roasting pan or 9 x 13 dish place the squash cut side down. Add about 1/2 inch of water to the pan.


Bake until tender for about 30 – 45 minutes. You’ll know it’s done when the flesh pulls apart easily into spaghetti-like strands. Scrape out the squash. Use a fork to rake back and forth.


You can season it with salt and pepper or other spices. Serve immediately, refrigerate for later (up to a week), or freeze for a few months.


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