Let’s be real: there’s really nothing remarkable about spaghetti squash other than its spaghetti-ness. And even the spaghetti-ness is a little bit of a stretch—the people who say things like, “It tastes just like pasta, you’d never know it’s squash!” are lying to themselves, to you, and to the world. But spaghetti squash is a great source of beta carotene and its mild flavor means that, like pasta, it pairs well with virtually anything you add to it.
How to Bake a Whole Spaghetti Squash
1. Preheat your oven to 400ºF and line a baking sheet with parchment paper or foil. You can do this!
2. Wash your spaghetti squash and poke some holes in it with a fork. Poke lots of holes in it! Go to town!
3. Put the squash on the baking sheet and bake it for about an hour, or until a knife pierces it easily. The baking time will vary depending on the size of your squash—an especially small one will take less time and an especially large one will take more time.
4. Once your squash is done baking, wear an oven mitt on one hand to hold it in place and use the other hand to cut the squash in half. (So easy, right?!) Let the squash cool for 5-10 minutes.
5. Scoop out the seeds and discard them; use a fork to scrape the squash flesh into spaghetti-like strands. Toss the squash with sauce and serve.
I like pairing my spaghetti squash with strong sauces, since the squash will release some liquid after cooking. Little Pea is a big fan of peanut sauce (aren’t we all?), so I made a sesame-peanut sauce to toss with the spaghetti squash and added some steamed broccoli to up the veggies in the finished dish. Other frozen veggies would work too; baked tofu or edamame are also good additions for a boost of protein.
Yields 4 servings
Spaghetti squash isn't much on its own, but pair it with a peanutty sauce and it's a weeknight dinner the whole family will love.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 large spaghetti squash, baked and separated into strands
- 2 cups frozen broccoli, cooked according to package directions
- 2 tablespoons tahini paste
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon low-sodium tamari
- 1 tablespoon coconut sugar or brown sugar
- 1 tablespoon water
- 1 clove garlic, minced
- 2 teaspoons fresh minced ginger
- Chopped cilantro or mint leaves, sliced green onions, lime wedges, and sesame seeds, to garnish (optional)
- Toss the spaghetti squash and broccoli together in a large bowl.
- Whisk the tahini paste, peanut butter, lime juice, tamari, sugar, water, garlic and ginger in a small bowl. Add more water, 1 tablespoon at a time, if needed—the peanut-sesame sauce should be pourable, but not too thin.
- Pour the sauce over the spaghetti squash and broccoli and toss to coat. Divide into bowls and garnish with cilantro or mint, green onions, lime wedges, and sesame seeds.