Spaghetti squash is a delicious and definitely underappreciated vegetable. It may appear like making spaghetti squash strands with the perfect al dente quality for vegetable sides as well as main dishes necessitates a masterful effort. In reality, you merely need to follow the right cooking directions and follow the proper timing recommendations.
In this article, we have provided said instructions and timing guidelines such that you arrive at the most delicious results when cooking spaghetti squash in the oven. Also, take note of our helpful tips and recommendations for mouthwatering results.
Spaghetti Squash Nutrition Facts
Tips for Cooking Spaghetti Squash in Oven
Take note of the following tips and suggestions when cooking spaghetti squash in the oven cut in half:
How to avoid watery spaghetti squash – If after baking you realize that your spaghetti squash has a watery quality, then it was most likely over-salted. If you use too much salt, you may lose more moisture than you desire. If you also use too much oil on the squash before baking it in the oven, the spaghetti squash can still turn soggy during the baking process. Another cause of soggy results with spaghetti squash is overcooking the squash.
As such, taking precautions to avoid all the above-described situations will keep you from having a soggy squash on your hands after cooking
Bake at a higher temperature – One of the best ways to get delicious results when cooking spaghetti squash in the oven is to bake it at a higher temperature. Another advantage of cooking at a high temperature is that the steaming effect is reduced, resulting in even more taste.
You may not necessarily need to cook at high temperatures, but who wouldn’t opt for a greater depth of flavor and less time spent cooking?
Timing your cooking – The most crucial piece of advice to pay attention to when oven-baking spaghetti squash is to take care not to overcook it. Even if it doesn’t appear so, spaghetti squash can be overcooked. The squash strands need to be sufficiently al dente, enough to keep the texture of the strands while still being delicate enough to eat.
When the squash’s flesh is fork-tender on the inside and the outsides start developing a golden color, and when you apply a bit of pressure on the squash and it yields a little, then you’ll know it’s done.
Only 35 to 40 minutes should be needed to sufficiently bake a 2-pound spaghetti squash. You’ll need to add some extra cooking time if you’re cooking squash that is larger than 2 pounds. Use the visual indicators described above to determine when the spaghetti squash has finished cooking.
Storage and reheating tips – Keep the following in mind when storing baked spaghetti squash for later use:
- When storing: Refrigerate baked spaghetti squash for up to 5 days in an airtight container.
- When warming: Warm up the baked spaghetti squash using a bit of olive oil or your favorite sauce in a pan over medium-low heat on the stovetop.
- When freezing: Spaghetti squash can typically be frozen, but once it’s thawed, it can develop a rather soggy quality. If, by all means, you must freeze the leftovers for later, first place them inside an airtight freezer-safe container and then leave them in the freezer for up to 3 months. Allow to defrost in the refrigerator overnight before reheating. (Though, to be honest, freezing should be avoided, if at all possible.)
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Cooking Time for Spaghetti Squash in Oven Cut in Half
Follow the timing guidelines in the table below when cooking spaghetti squash in the oven cut in half:
| Cooking procedure | Cooking time |
| Cooking cut spaghetti squash in the oven at 400 degrees Fahrenheit | 35 to 40 minutes for a medium-sized squash; 50 minutes for a large squash |
Roasted Spaghetti Squash (2 Servings)
Ingredients
- 1 medium spaghetti squash, about 2 pounds
- 1 teaspoon of extra virgin olive oil
- ½ teaspoon of kosher salt
- ¼ teaspoon of black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Using parchment paper, line a large, baking sheet with a rim. Also get a large, robust chef’s knife as well as a non-slip chopping board.
- Place the squash atop the cutting board horizontally. Trim the stem and the bottom end of the spaghetti squash with a sharp, robust chef’s knife so that each of the ends has a flat surface.
- Cut the spaghetti squash in half lengthwise from the top to the bottom; do this by standing the squash upright on its larger end. Remove the stringy insides and the seeds using a spoon. You can choose to throw away or reserve the seeds to roast later.
- Drizzle ½ a teaspoon of olive oil over the cut areas of the half pieces of spaghetti squash, then season with salt and pepper. Lightly rub the squash’s insides to evenly coat them.
- Lay the cut side of the squash downwards on the baking sheet that has been prepared. No holes should be pressed into the squash (doing this is unnecessary).
- Bake the half squash pieces for 35 to 40 minutes, or until the squash develops a fork-tender quality on the inside, and maintains a lightly browned color on the outside, and the squash’s skin yields slightly when pressed (do this carefully because the squash will be hot!). If you’re cooking a large squash, it may take up to 50 minutes to cook, but don’t overcook it so that the strands don’t get soggy.
- Turn the squash over to the other side.
- Fluff the threads with a fork to separate them. Serve the baked spaghetti squash with butter and herbs, as well as a sprinkling of brown sugar, or you can use the squash in any baked spaghetti squash recipe.
This recipe for spaghetti squash cut in half and baked in the oven yields such tender and delicious results, but ensure that you’re replicating the recipe with the right cooking instructions. Also, make sure to use the correct timing guidelines to ensure the best possible results.
If you’d like to see more recipe ideas for spaghetti squash baked in an oven while cut in half, then we recommend that you check out this video recipe.