1 (about 3 1/2 pounds) spaghetti squash
Preheat oven to 375°F and halve squash lengthwise. Use a
spoon to scoop out and discard seeds from the middle of
Arrange squash in a 9- x 13-inch casserole dish, cut sides
down. Pour 1/2 cup water into the dish and bake until just
tender, 30 to 35 minutes.
Rake a fork back and forth across the squash to remove its
flesh in strands…like spaghetti!
Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch.