How To: Cook the Perfect Spaghetti Squash
 
Prep time
Cook time
Total time
 
Say goodbye to short, wet, mushy spaghetti squash noodles. This spaghetti squash lives up to the name- cooking up long, luscious, al dente strands that will stand up to any sauce!
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Ingredients
  • 1 spaghetti squash
  • Salt
Instructions
  1. Cut ½" off the stem and base of your squash and discard.
  2. Cut the squash in half width-wise, then cut each half in half again- leaving you with 4 rounds. Using a spoon, scrape the seeds out of each round.
  3. Place a rack on a baking tray (or use a roasting tray with an elevated rack so things can drain off) and preheat your oven to 400°F. Salt the squash rounds on the cut edges and place on the rack. Be generous while salting! We are going to wipe most of the salt off before cooking it, but this step will remove any excess moisture in the squash (no mushy squash here!) and work to season the squash noodles in the same way that salting your pasta water seasons regular noodles. Let it sit for 15 minutes.
  4. Wick the excess moisture that has accumulated and then place the squash in the oven. A small squash (2-3 lbs/0.9-1.4kg) will cook al dente at 20-23 minutes, a medium squash (4-5 lbs/1.8-2.3kg) will cook at 25-28 minutes, a large squash (5-7 lbs/2.7-3.2kg) will need about 30-32 minutes.
  5. Remove squash from oven and let cool. Once cool enough to handle, remove the flesh from the skin. Depending on the squash, sometimes the skin peels off fairly easily after this process but otherwise use a small pairing knife, running it along the inner edge of the skin and around the circle. Gently pull the squash strands apart.
Recipe by Port and Fin at https://portandfin.com/how-to-cook-the-perfect-spaghetti-squash/