Ask Dr. Gourmet

How do you cook spaghetti squash?

Dr. Gourmet Says...

You can roast spaghetti squash or boil it. My wife prefers to boil it, as it's easier to cut the squash once it's cooked - it's usually still hot, so use caution. 

To boil spaghetti squash, place the whole squash in a large stockpot. Add water until the squash is floating freely. 

Place the stockpot over high heat and bring to a boil, then simmer the squash for 25-30 minutes. 

Drain the water and allow the (whole) squash to cool on the counter or in a bowl until it is cool enough to handle. Split the squash lengthwise with a sharp knife, and using a large spoon, scrape away and discard the seeds from the center of the squash. Using a fork, scrape out the flesh of the squash into a bowl, separating the squash into strands. Discard the shell of the squash.

To roast the squash, preheat the oven to 400F. Split the spaghetti squash lengthwise and scoop out and discard the seeds.

Place the squash cut side down on a baking sheet and roast for 25-30 minutes or until tender - you will be able to easily poke a knife through the outer skin. Use a fork to separate the strands of squash into a bowl; discard the shell of the squash.

1 cup of spaghetti squash: 31 calories; <1g fat; 7g carbohydrates; 1.5g fiber; 0g cholesterol; 12mg Magnesium; 109mg Potassium; 1mcg Vitamin K

Here are some recipes using spaghetti squash:
Curried Spaghetti Squash Salad with Shrimp
Spaghetti Squash Casserole
Spaghetti Squash Salad

Timothy S. Harlan, MD, FACP, CCMS
Dr. Gourmet