This guide outlines the steps for how to cook spaghetti squash in the over, in the microwave, or on the stove. Spaghetti squash is a delicious and productive variety of pumpkin. Its shell is hard and in itself not edible.
The best things about spaghetti squash:
- available cheaply
- easy to get from autumn to the beginning of winter
- storable
- quickly and easily turned into a good meal.
Spaghetti squash is something very special because its flesh separates from the shell like fine noodles after cooking. In our guide we explain step by step how to cook spaghetti squash in the oven, boil it in salted water or prepare it in a flash in the microwave.
Green alternatives to baking paper
The result is spaghetti-like strands that are sometimes longer or shorter. The pumpkin can be prepared with a filling or sauce of your choice, for example. This tastes really good!
Low carb pasta alternative made from pumpkins
In fact, you can prepare the spaghetti squash in a similar way to pasta and also serve it with sugo or pesto. The consistency is pleasant, the taste is delicately mild and is somewhat reminiscent of zucchini. This is also due to the fact that zucchini is a pumpkin plant. Literally translated, the Italian word zucchini even means “small pumpkin”.
ALSO READ: How to cook zoodles: complete preparation and cooking guide
In today’s guide we will show you how to cook spaghetti squash without much effort.
How to cook spaghetti squash in the oven
Spaghetti squash tastes particularly aromatic when baked in the oven. However, it does not need to be peeled to prepare it in the oven.
Because of its fibrous structure, the spaghetti squash is simply scraped out of the shell with a fork (or spoon) after cooking. Preparation is extremely easy and after about 50 minutes you have a delicious pumpkin dish on the table.
How to cook spaghetti squash: easiest recipe
Preparation time: 50 mins
Level: very easy
Ingredients
- Spaghetti squash
- 1 tbsp oil
- 1 clove Garlic
- 2 tbsp butter
- Salt
- pepper
- 2 tbsp Parmesan (grated)
- preparation
Preheat the oven (200 °C top/bottom heat). Wash the spaghetti squash and cut it in half lengthways with a sharp knife. Remove seeds with a spoon. Brush the inside of each pumpkin half with oil. Place cut side down on a baking tray lined with baking paper. Bake spaghetti squash for about 40 minutes. The pumpkin is cooked when you can easily pierce it with a fork.
In the meantime, peel and finely chop the garlic. Mix butter with garlic. Remove the flesh of each pumpkin half from the peel with a fork. Mix with half of the butter and season with salt and pepper. Sprinkle spaghetti squash with Parmesan and serve. If you like, you can also top the pumpkin with chopped herbs such as parsley or basil.
How to cook spaghetti squash on the stove
Another method to prepare spaghetti squash is to boil it . To do this, prick the shell all over with a fork several times and cook the whole spaghetti squash in a large pot with plenty of salted water for about 30 minutes . Then remove from the water, cut in half and scrape out the seeds with a spoon. Loosen the pulp with a fork and refine as desired.
How to cook spaghetti squash in the microwave
If things have to be done quickly, preparing them in the microwave is the perfect solution. To do this, cut a slightly smaller spaghetti squash in half lengthwise and remove the seeds. Then place in the microwave with the cut side down on a suitable plate. Cook on high for 6-8 minutes until the inside is soft and can be removed with a fork.
Spaghetti squash recipes
With Bolognese or chili con carne, oriental with chickpeas or with sliced turkey – spaghetti squash recipes are varied and always delicious. You can either serve the “pumpkin noodles” on a plate or directly in the pumpkin bowl. You can also substitute the spaghetti squash noodles for normal pasta in dishes like bolognese, primavera and even chili con carne.
Spaghetti squash with spinach and feta
- 1 medium spaghetti squash
- Rapeseed or other oil
- 1 small onion
- 300 g frozen leaf spinach (or fresh if preferred)
- 100 ml cream
- 100g feta
- Salt
- Nutmeg
Instructions
- Cut the spaghetti squash in half lengthwise; then place both on a baking tray lined with baking paper.
- Brush the pulp with a little rapeseed oil.
- Now put the pumpkin in the oven at 180 °C for about 50 minutes. Depending on the size, the specified time may vary slightly. Please check.
- Shortly before the pumpkin is cooked, prepare the spinach filling. To do this, finely chop the onion and sauté it in a pot with a little oil.
- Then add the slightly thawed frozen spinach leaves. As soon as the spinach has completely thawed, deglaze with cream and simmer briefly.
- Then remove from the heat and season with a little salt and ground or freshly grated nutmeg.
- Take the pumpkin out of the oven and comb the flesh lengthwise into fine strips with a fork. Be careful, the pumpkin is very hot.
- Now spread the spinach filling between both halves.
- Finally, crumble the feta and spread it over both halves.
- Put it back in the oven for about 10-15 minutes until the feta browns slightly around the edges. Enjoy warm.
The spaghetti squash with feta can actually be eaten directly from the pumpkin shell. The best way to do this is to put it on a plate and then eat it with a spoon.
This way you can scrape all the pulp off the sides. This works wonderfully because the outer shell becomes hard when cooking in the oven.
FAQ
Can you eat the spaghetti squash peel?
The skin of the spaghetti squash has a leathery texture and is not suitable for consumption. The spaghetti squash does not need to be peeled before preparation because it is always cooked with the skin on and the flesh is only removed afterwards.
When should you buy spaghetti squash?
Like Hokkaido or butternut squash, spaghetti squash is also available in many large supermarkets or at the weekly market from mid to late September. When shopping, make sure the pumpkin looks plump and has a flawless skin.
Conclusion
Spaghetti squash is a delicious, low carb alternative to pasta. It’s easy to prepare and extremely versatile. What’s not to love about all that!
