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Spaghetti Squash

Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Number of Servings: 8


  • 1 whole spaghetti squash, rinsed under running water
  • Topping ingredients as you choose


  1. Wash hands with soap and water.
  2. Cut the squash in half lengthwise, crosswise or in 1-inch rings. If squash is too tough to cut, microwave or bake for a few minutes until squash is warm to the touch and soft enough to cut.
  3. Remove seeds and stringy fibers with a spoon.
  4. Cook squash. The squash flesh should be easily pierced by a fork when done.
    • Microwave (shortest cooking time). Place squash cut side down on a microwave-safe dish with 1 to 2 tablespoons water. Cook on HIGH for about 12 minutes for a medium sized squash. Time will vary depending on size of squash and power of the microwave. Squash is done when the shell can be pierced with a fork and the flesh separates into strands.
    • Bake in the oven. Choose a baking temperature between 350 to 425 °F. Line a baking dish with foil for easier clean up.
      • For a "roasted" flavor, rub cut edges with a little vegetable oil (optional), place cut side down in the pan and bake uncovered.
      • For a "steamed" texture, add 1/2 cup water to the pan and cover with foil.
      • Check for doneness after about 40 minutes. Larger squash and lower oven temperatures may take longer to cook. Squash is done when the shell can be pierced with a fork and the flesh separates into strands
  5. Let sit for 10 minutes or until squash is cool enough to handle. Use a fork to gently scrape the inside of the squash to make spaghetti-like strands.
  6. Refrigerate leftovers within 2 hours.


  • Season the squash with a little salt and pepper or try nutmeg, onion or garlic powder.
  • Top with your favorite pasta sauce. Try our Quick Tomato Pasta Sauce.
  • Try sautéed mushrooms, onions or other veggies.
  • Add a sprinkling of cheese.
  • Include beans, tofu, cooked chicken, or cooked meat to make a one dish meal.

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