Spectacular Spaghetti Squash

There are two ways to cook a spaghetti squash: microwave it or bake it in the oven. Both are perfectly fine to use. As always, microwaving it will cook it much faster but I really like the flavour of the baked squash so that’s what I’ll explain below. If you’d like to microwave, it still tastes great.

Spaghetti Squash can be served with so many things including chicken breast, fish, ground beef, an AIP no-mato sauce, or veggies and bone broth. Also, you can freeze cooked spaghetti squash for a fast side dish later.

Here’s how I prep and bake my spaghetti squash.

Preparation

1. Give your squash a quick rinse under running water and dry it.

2.  Take a fork and pierce the squash all around it, like this (basically you want enough for steam to escape):

3. Place the squash in your microwave on a microwave safe plate. Cook it on high for 3-5 minutes, depending on your microwave and the size of your squash. Don’t do it for longer than 5 min. though.

4. Remove the squash from the microwave. It will be hot and steam will escape from the holes you punctured so use caution. Once that’s done, this is a good time for you to pre-heat your oven to 400.

5. The squash will now be soft enough for you to cut. On a cutting board, top and tail the squash (steam will still be escaping so I hold it with a kitchen cloth while cutting). Then cut the squash lengthways in half and scoop out the seeds inside.

6. Take a rimmed baking sheet and line it with parchment paper. Place your squash on the sheet and spray the insides with a light coating of olive oil or avocado oil. Then flip the squash halves over so the skin is on top.

7. Place the squash in your pre-heated oven and bake four approx. 40 minutes. You’ll know it’s done when the top is slightly browned and the squash feels soft.

8. Once you remove the cooked squash from the oven, using a fork, scrape the insides out and into a serving bowl or straight onto dinner plates. The insides should come out very easily.

You can add a sprinkling of sea salt or a drizzling of olive oil if desired. I find it flavourful enough on its own. Top with what ever you are serving it with. Dinner is done!