Do you like spaghetti squash as much as I do? It really is the perfect swap out for noodles or traditional spaghetti. To get a low-carb, delicious alternative to pasta, all you need to do is bake it in the oven and then use your fork to pull apart the strands. Last week while I was preparing dinner, I did a quick Google search to figure out what temperature I needed to set my oven to, when I came across a brilliant and super simple hack for cooking spaghetti squash. Not only does this trick eliminate a few steps but it also saves you from washing a dish! Sounds too good to be true? Well, it’s good and also it’s true.
The way I was originally taught to cook squash was to cut the squash in half, scoop out the seeds and then place the squash face down in a casserole dish. I would then add a bit of water to the bottom of the dish before popping it in the oven. I don’t know about you, but trying to half an uncooked squash with a sharp knife has always made me a bit nervous – I’m afraid my hand will slip and I’ll have an accident.
Cue the life-changing spaghetti squash hack: Put the entire spaghetti squash in the oven on top of the rack (no cutting, no casserole dish) and bake it whole. I cooked my 2 lbs. squash at 425° for about 45-50 minutes. And let me tell you – not only did it cook beautifully but when it came time to half the squash with my knife, it felt like I was slicing through butter!
Do be careful when you pull the squash from the oven though and let it sit for 5 minutes or so before you put your knife through it. I’ve also read that you should poke holes in the squash with a fork before you place it in the oven. (Psst: I forgot this step and it still worked for me).
Have you ever tried this trick before? Brilliant, right? If not, give it a go and let me know what you think.