- 3lb spaghetti squash
- Preheat oven to 400F. Using a sharp butcher knife, cut the squash in half lengthways. Using a spoon, scoop out the seeds and stringy flesh in the middle.
- Place the squash, cut side down in a roasting pan. Add enough water to just cover the bottom of the pan. Cook for 30-45 minutes or until the squash is fork tender and the flesh separates like spaghetti strands. Remove the pan from the oven and place the squash on a plate, cut side up to cool until you can handle without getting burned,
- To make the spaghetti strands, use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands.
- Since the strands wrap around the squash horizontally use your fork as a rake and go around the inside of the squash to make the longest ‘noodles’.
Short on Time and Need to use the Instant Pot?
See the post for details and instructions!