When I first started using spaghetti squash in my homecooking, there was one method that I used. I roasted the squash whole, such as in my veggie topped spaghetti squash recipe. This method does have its benefits. All it requires is a quick rinse of the squash and piercing it with a knife or fork before cooking. However, the tricky part of this method is removing the seeds. Once the squash is cooked, the seeds are entangled in the cooked flesh. So, you either have to discard cooked squash with seeds in it, take lots of time removing each individual seed, or deal with seeds in your dish. None of these are great options.
The method that I now use adds a minute or so to prep time but makes seeds removal much easier. The next time that you’re making a dish with spaghetti squash, be sure to give this method a try. And be sure to return to Think Tasty on Wednesday for our spaghetti squash lasagna recipe!
- Preheat oven to 400.
- Wash squash and cut in half lengthwise.
- Using a spoon, scoop out seeds.
- Place halves cut side down in baking pan.
- Add small amount of water and cover pan with foil.
- Bake for 30-45 minutes or until tender.
