Easy Baked Buttery Spaghetti Squash (a Step-by-Step Guide)

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I used to shy away from making spaghetti squash because I thought it would be too labor-intensive...and then I realized just how silly I was being and that it is actually one of the easier veggies to prepare.

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Spaghetti squash is actually an awesome side dish AND if you're trying to cut down on pasta (or eliminate it completely), it also makes a perfect noodle replacement (as its name suggests).

I dig its texture, but on the flavor front, it doesn't taste a whole lot so it will take on the flavor of whatever sauces, spices, or fats you cook it in.

If you've never tried spaghetti squash, check out this simple recipe where I walk you through how to make it, step-by-step with pictures and all.

Easy Baked Buttery Spaghetti Squash (a Step-by-Step Guide)

INGREDIENTS

  • 1 spaghetti squash

  • 2 tbsp grass-fed butter, ghee, or coconut oil (don't use butter/ghee if vegan)

  • Sea salt (to taste)

  • Pepper (to taste)

DIRECTIONS

1. Preheat oven to 400 F degrees

2. Cut off both ends of the squash (only if cutting the squash length-wise). If cutting width-wise, you can skip this step!

3. Stand the squash on one end (so you get a nice flat surface) and cut the squash length-wise *** UPDATE - I no longer cut the squash this way. Cutting it width-wise is so much easier! Try this method instead. The rest of the steps are the same. The only difference is that the photos show the squash cut length-wise ***

4. Use a spoon to scoop out the seeds.

5. Place both halves face down on a baking sheet (and by "face down" I mean cut side on the baking sheet and skin side up)

6. Bake for 25 minutes at 400 F (you'll know it's done when you can easily pierce the skin with a fork)

7. Remove from the oven and let cool for 5-10 minutes (or if you're impatient like I am, you can skip the cooling part...but be warned, you might burn your fingers!)

8. With a fork, "comb" the inside of the spaghetti squash to create noodle-like strands. If this is your first time, you're going to freak out. It's awesome.

9. Heat up 2 tbsp butter or coconut oil in a small or medium sized pan until melted (I've made this dish using both fats and they taste fantastic either way)

10. Transfer spaghetti squash noodles in the pan and gently toss for a minute or two. Tongs work great for this.

11. Add salt and pepper (and any other ingredients like fresh herbs --e.g. basil, rosemary, thyme-- garlic powder, etc) and continue to toss until evenly coated and warmed up.

12. Serve and enjoy!

NOTE: This dish makes for great leftovers, but unlike pizza, leftover spaghetti squash tastes way better heated up than eaten cold