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How to cook spaghetti squash

“We’re here at the market this morning to show you how to select, cut and prepare a spaghetti squash,” says Jenn Robbins, a chef at Avalon Catering.  “The squash itself is very high in vitamins B and C, which is great to stave off a cold in the colder months.”

How to pick your spaghetti squash

“When you’re picking out a spaghetti squash, you want to look for a firm squash,” explains Robbins. “If it’s a little bit spongy, it might be slightly overripe.”

The color of the squash is not important.  As long as it’s firm, it’s going to be fine.

Cooking your spaghetti squash

Cut your spaghetti squash down the middle and season with extra virgin olive oil, salt and pepper.

Next, turn your squash upside down on a baking pan and place in a 350 degree oven.

“We’re going to roast it for about 25 to 30 minutes,” says Robbins. “The time may need to be adjusted slightly depending on the size of your squash, but you will know that it’s done when it’s spongy and feels cooked all the way through.”

When the squash is fully cooked, scrape the flesh out with a spoon or a fork. And it should look just like spaghetti.

Spaghetti squash recipe

If you’d like to try your hand at making spaghetti squash, take a look at this delicious recipe:

Spaghetti Squash with Dijon and Thyme Vinaigrette:

  • 1 spaghetti squash
  • Extra virgin olive oil
  • Salt & pepper

Step one

Halve, deseed, and roast, flesh side down, for 25 to 30 minutes at 350 degrees (time may vary depending on size of squash).  It will be spongy & tender when cooked through.

Step two

When cool enough to handle, scrape the flesh from the skin into a mixing bowl.  Add ¼ cup of Dijon & thyme mustard dressing (recipe below) and adjust seasoning as desired.

Step three

Bake in a casserole dish until hot, and top with ricotta, or your favorite soft cheese.  Can serve with grilled bread as well.

Dijon & Thyme Vinaigrette:

  • 1 tablespoon whole grain Dijon
  • 2 tablespoons white wine vinegar
  • 1 teaspoon picked thyme leaves - chop
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 teaspoon kosher salt
  • A pinch of fresh ground black pepper
  • 2/3 cup of extra virgin olive oil 

Whisk together the first 7 ingredients in a mixing bowl.  Slowly whisk in the oil to emulsify the dressing. Store in the fridge until ready to use.

Makes 1 cup.

For more healthy recipe ideas, click here

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