eMeals Cooking Class: Spaghetti Squash

Fall is here! Fall means boots, colorful leaves, comfort foods, football, cozy sweaters, scarves, pumpkin patches, apple desserts, pumpkin lattes and more. We hope you are off to a great fall with your friends and family. With this season also comes some new in season produce you can take advantage of.

Many people tend to be intimidated by spaghetti squash, but it may not be as daunting to prepare as you think. This vegetable is available year round but has its peak season in the fall. It’s a low calorie alternative to rice and pasta that has a healthy dose of Vitamins A and C to help you stay healthy during the cool fall season.

Spaghetti squash can be used in place of spaghetti – add marinara, Alfredo, or any other sauce or meat to spice it up. Here’s a simple way to cook spaghetti squash and use it in your next dish.

Easy steps to cook your spaghetti squash:

  1. Preheat oven to 375.
  2. Pierce your spaghetti squash all over.
  3. Put whole squash on a cookie sheet.
  4. Bake for 1 hour.
  5. Once cooled, cut spaghetti squash in half with a sharp knife.
  6. Scoop out strings and seeds from the center of the squash.
  7. Using a fork, scrape around the edges of the squash to shred the insides to small pieces.

Make it even faster by microwaving the squash whole on high power for about 10 minutes. In the same time it takes to boil pasta, you can have a new and exciting, healthy meal on the table.

And, that’s all! Easy enough, right? You can expect to see spaghetti squash occasionally on some of our eMeals meal plans so now you’ll have a leg up on easy preparation methods for this vegetable.

Do any of you have any additional tips for cooking spaghetti squash?

2 thoughts on “eMeals Cooking Class: Spaghetti Squash

  1. Corey

    This is so neat! I see this as my spaghetti squash casserole is about to come out of the oven, but this method looks much easier than the way I prepared it (cut in half, scoop out seeds, cook over half-inch of water, then shred). I like the idea of baking/softening it BEFORE having to cut into the sides. But don’t forget pot holders for handling the squash, it holds a lot of heat!

  2. Kacey

    I’ve found that to prevent the spaghetti squash from being crunchy, 400 for 1 hour-1:30 is the sweet spot. You’re looking for it to “weep”. It comes out tender, but still substantial without that crunch.

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