Introduction

I love spaghetti squash. It’s a vegetable that can substitute for pasta and has a deliciously mild flavor. But how do you cook spaghetti squash so that it tastes good and doesn’t turn into mush? Here are some tips on how long to cook spaghetti squash in the oven or slow cooker, plus how to take it out of the shell and make strands (and not just mush) out of its flesh.

Place the spaghetti squash in a baking dish and add 1/4″ of water.

• Place the spaghetti squash in a baking dish and add 1/4″ of water.
• Bake at 350 degrees F for about 40 minutes.

Cook for about 40 minutes at 350 degrees F.

Cooking time is dependent on the size of your squash. For a medium squash, cook for about 40 minutes at 350 degrees F. Don’t cover your squash with foil while it’s cooking; this will slow down the cooking process and keep in too much moisture.

Take out of the oven, let cool for 10 minutes, then use a fork to remove the strands from each squash.

After you’ve cooked your spaghetti squash, let it cool for 10 minutes. Then use a fork to remove the strands from each squash. If you’re having trouble getting all of them out, cut an X on top of your cooked squash and use a spoon or spatula to scrape out any remaining strands.

Do not cut open your spaghetti squash before cooking–it will be too hard to get the strands out if you do so!

You can cook spaghetti squash in the oven or slow cooker.

• You can cook spaghetti squash in the oven or slow cooker.
• To bake, preheat your oven to 400 degrees Fahrenheit and place a baking sheet with a rack on top of it in the middle rack of your oven. Gently cut open your squash along its length and remove its seeds with a spoon or fork (you can save these for roasting). Place each half face-down on its own piece of foil, drizzle with olive oil, season generously with salt and pepper, then wrap tightly in foil so no liquid escapes during cooking. Roast until soft to touch–about 30 minutes if you’re using an average-sized squash; up to 45 minutes if it’s especially large or dense.*
• To make spaghetti squash in a slow cooker: Add 1 cup water plus 1 tablespoon olive oil to your slow cooker; then add halved raw spaghetti squash (seeds removed) into this mixture before setting heat level between low-medium heat settings for 6 hours straight until cooked through completely.*

Conclusion

So there you have it, folks! A quick and easy way to cook spaghetti squash. You can even use this method if you’re short on time or don’t want to heat up the kitchen by turning on the oven. Just remember that slow-cooking will give you a softer texture than baking does–but either way will still result in delicious pasta substitute!