Yes, it is possible to roast a whole spaghetti squash without cutting it in half first! Most posts I see on the internet call for cutting a spaghetti squash in half. I have a large sharp knife but I still don’t like cutting it in half. It can be difficult and even down right dangerous. Spaghetti squash is in season and on sale right now. I’d hate to think that people aren’t buying them because they don’t know what to do with it or they think they have to cut it in half. This is the easiest and hassle free way to cook a spaghetti squash.
My mom taught me this simple method. Pierce the squash with a fork about a dozen times all over. Place the squash on a parchment lined baking sheet and into a preheated 350 degree oven for 30 minutes. Flip the squash over and cook for another 30 minutes on the other side. That’s it!
After it roasts for an hour, remove the squash from the oven and place it on a cutting board to cool down for 10 minutes.
Once it’s cooked it’s so much easier to cut in half. I cut it at a slight angle from the side of the stem to the side of the bottom core to avoid any difficulty. Split it in half cut side up. Take a spoon and gently scoop out the seeds without disturbing too much of the squash.
Once the seeds are removed use a fork to shred the spaghetti squash. Until it looks like you have a pile of angel hair pasta. You can leave the squash in it’s skin for a rustic bowl.
Or, scoop it out into a serving dish. Serve the spaghetti squash as you would angel hair pasta with tomato sauce, meat sauce, pesto, or just butter, salt, pepper, and cheese.
You might also like
