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Hasta La Pasta Spaghetti Squash and Roasted Seeds Recipe

Serve cooked squash with sauce or chilled in salads.

Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut before cooking? You can do it either way – here are the pros and cons of each.

Cutting Up Spaghetti Squash

Advantages to cutting the spaghetti squash up before cooking: It cooks faster.

Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. Be really careful!

Method: Just get in there and cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.

Bake rind side up about 30-40 minutes at 375 F.

Microwave 6-8 minutes (let stand for a few minutes afterwards).

Boil 20 minutes or so.

Separate strands by running a fork through in the “from stem to stern” direction.

Cooking Spaghetti Squash Whole

Advantages to cooking the squash whole: It’s easier.

Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you’re microwaving it, or you may end up with a “Squash Explosion”.)

Bake about an hour in the oven at 375 F.

Microwave 10-12 minutes, then let stand for 5 minutes or so afterwards to finish steaming.

Boil for half an hour or so.

Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8-10 hours) When done, cut open “at the equator”, remove seeds and pulp (I use tongs and an oven mitt - it is HOT) and separate strands with a fork.

Roasting Spaghetti Squash Seeds

Instructions

Preheat oven to 350 F. (or 250 F: see below for lower slower method).

1. Clean the pulp off the seeds, and dry with towels.

2. If desired, toss with a little olive or other oil.

You only need enough to barely coat, otherwise, they will be greasy. Add salt and any kind of seasoning you want - garlic powder, Cajon seasoning, dried chili powder, or whatever sounds good to you!

3. Cover a baking sheet with parchment paper and spread the seeds out in one layer. Bake for 3-5 minutes, until seeds just start to color and are fragrant. If you roast the seeds at 250 degrees F., you don't have to watch them as carefully. It takes about 45 -60 minutes.

Spaghetti Squash Storage Tip

Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 and 60 degrees, and will last up to six months this way. If you have a room in your home that isn’t well-heated, maybe you can use some space in it as a “root cellar” to store onions, squash, apples, and the like. Our guest room often has vegetables on the bed in the cooler months of the year. On the other hand, spaghetti squash will keep several weeks at room temperature.