- Spaghetti squash
- Extra virgin olive oil
- Salt and pepper
Preheat the oven to 400℉, and lightly grease spray a baking sheet. You may line it with parchment paper or greased foil for easy cleanup.
Using a sharp knife, very carefully cut the spaghetti squash in half lengthwise to form two equal size “boats”. (Tip: I find it helpful to microwave the squash for about 3 minutes before cutting to soften it. Pierce it once or twice along the line where you will cut it later so the steam can escape.)
Scrape out the seeds with a spoon, and place cut-side up on the prepared baking sheet. Mist or brush with olive oil (I usually drizzle a teaspoon of oil around the edges and inside each half, and then rub it around with my fingers). Season the flesh well with salt and pepper.
Flip the squash and bake cut-side down for 25-35 minutes or until the edges of the squash are lightly golden and the squash meets little resistance when pierced with a knife. The flesh should easily pull away from the shell but have a hint of firmness to it. (Exact time will depend on oven, size of squash, and if you microwaved to soften. Larger squash that have not been softened may take 40-50 minutes.)
Using a fork, scrape the inside of the squash until the flesh is spaghetti-like. You may transfer the strands to a bowl or enjoy straight from the shell.
Prep-ahead tip: Spaghetti squash may be baked in advance. Either allow the cooked halves to sit on the counter for up to 2 hours or cool, cover, and refrigerate for a day or two.
If you are stuffing the shells as part of another recipe (like Spaghetti Squash Pizza Boats), leave about ¼-inch of the squash in tact around the border so the shell doesn’t collapse.