Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash.
Here are the suggested methods:
- Baked or microwaved whole
- Steamed in a pan of water in the oven
- Sliced into rings and baked
- Halved lengthwise or crosswise, baked cut-side up or down
Sure, all of those options will work, but I have a strong preference for one method. My preferred method reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor.
Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down on a baking sheet. There’s a little more to it (see the recipe below), but that’s the gist.
Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! This way, the moisture pools on the pan instead of collecting inside the spaghetti squash, and you end up with a perfect built-in bowl that you can load up with toppings.