I’ve been experimenting with spaghetti squash for nearly two years now…I’ve tried baking and boiling it…I don’t own a microwave and have no interest in microwaving it, but I’ve read about that as an option too. I think I’ve finally perfected the process though, also deciding to season it a bit tonight, and it was soooo good!
Part of the trick for me is selecting one that’s not too big or wide, and then of course using a nice sharp carving knife to cut it. I then use the knife to loosen the seeds and pulp to make it easier to scoop out, and doing this part the night before makes prep much quicker too. I lay it cut side down in a baking dish, cover with foil, and refrigerate overnight.
When you’re ready to bake it (an hour or so before dinner since you’ll want to let it cool a bit before scooping out), remove from the fridge and season with grass-fed butter (one of my absolute favorite parts of no longer being strict paleo!) plus salt and pepper. This makes all the difference, and makes it smell pretty amazing while baking too!
One medium spaghetti squash, washed
1-2 tbsp grass-fed butter
salt and pepper, to taste
Preheat oven to 450 degrees. Cut squash in half and remove seeds. Spread butter inside and on inside top of cut halves. Sprinkle with salt and pepper. Turn upside down into baking dish, cover with foil, and bake for 40-45 minutes. Remove from oven and check with a fork that the squash is cooked enough to be removed easily, in spaghetti-like strands. Allow to cool and remove remainder with a fork, mixing with butter and seasoning in the baking dish. Serve as desired, and refrigerate leftover up to a week. May also be frozen, but tends to get a bit watery when defrosted.