Properly Prepared Spaghetti Squash

So easy and yummy! I had to cook mine about 45 minutes at 360. We had it with my spaghetti sauce and a sprinkle of Parmesan cheese. It was great!! I had some leftover squash cold today with my lunch and it was really good that way as well. Thank you so much for sharing your knowledge with us!!

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Outstanding! This is by far the best way I've found to prepare spaghetti squash. We only had minced garlic, so we just spread a bunch of that inside the halves, and it worked out well. Other than that minor change, we followed the recipe as written. The strands weren't mushy, and we served them with a tomato-based meat sauce. My six-year-old scarfed it right up - I may never serve regular spaghetti again! We also had a good bit left to freeze, which is always nice. Thanks so much for sharing!

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This is the best way to prepare spaghetti squash. The oven roasting gives a better flavor and texture than microwaving it.

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I came upon this recipe about a month ago and have already used it countless times. The hardest part is cutting that darn squash. I use butter and olive oil to coat the insides. So versatile in so many dishes and so delicious as is. A definite keeper. Thank you!

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Thanks. Now I don't have to look it up every time I make it. Each time I would look it up it seemed to have different directions on cooking. This is perfect every time. No more yucky hard strands

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Thanks! I've never attempted making it this way, always wanted to try. It really is NOT mushy doing it this way, in fact I think I could have cooked it a little longer. Or, could have scraped it all out and put it in a casserole back into the over for a bit. Everyone really enjoyed it though - simple and light. Thanks!!

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This is THE best way to cook spaghetti squash! It had great texture, flavor and wasn't mushy or watery like when you bake it in water or microwave.

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Brilliant! Spaghetti squash tastes totally different when prepared this way. I used to do it in the microwave and it was always so mushy. Once this is prepared it can be served in endless ways. I always buy a large squash for the two of us and serve it different ways during the week.

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Best recipe for Spaghetti Squash. Just like my Mom made!!!

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I have made spaghetti squash before but never liked it. I made this with minced garlic and it was the first time the stuff actually looked like spaghetti. It was a bit "crunchy" so I think I will cook it longer. I microwaved for 7 minutes and it became more tender. I ate it with meat and tomato sauce and it really took care of my pasta fix so thanks! I am going to try to make some sort of carbonara with the leftovers :)

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We LOVED this. The garlic level was perfectly lovely. We cooked ours for about an hour and a half, but we always seem to need to cook squash longer than recipes say...maybe northern MN squash is firmer/thicker...either way, it all worked out. Our company loved it, too. We will definitely share this and cook it again.

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I'm updating this review since I have made it several times. I have passed this technique on to others because it is foolproof as far as baking goes. However, I do not think that 350 is high enough. I will only use 375 going forward and may even use 400. At 350 it is not cooked even after an hour and my oven is new. Also, this may be personal preference but I can't see using as much garlic as called for. I usually use 1 large clove per side and pure olive oil. My hubby (who is a starch lover) actually prefers this to pasta on spaghetti night!

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I am a bit mystified by all of the good reviews on this recipe, I am sorry to say. I was preparing it to use in place of noodles in Funky Chicken With Sesame Noodles, so I didn't use the garlic, only oil, salt, and pepper. (I actually used an olive oil spray.) After 30 minutes at 375, I was horrified at the amount of liquid pooling in the middle, so I flipped the squash over cut side down. It ended up taking 50 minutes. I had 2 2-lb. squashes.. your recipe doesn't specify size, but I am certain it matters. The squash was still soggy, and needed to be drained. Maybe that's a crucial step. I wish I had figured it out before I added sauce to them, since much of the flavor ended up down the sink. I do not award stars when I make changes (like omitting the garlic), but I would have given this a 1 or 2. Back to the drawing board.

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We loved this recipe. I did use minced garlic instead of a fresh clove, but it was quick and tasted great. The 5 adults that came to dinner were thrilled with the flavor and texture. We will definitely be making this again, probably this week as I bought 2 more squash yesterday.

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I have made spaghetti squash many times, but when using it as a pasta substitute it always failed because it was so watery. I used to bake it rind side up because that is what all the instructions I saw online said to do. I decided to try it this way, and sprinkling the inside with salt and baking it pulp side up seems to make the squash perfect! Thank you so much for this way of preparing it! I cut the squash in half, sprinkled it with salt and pepper and garlic powder (I was too lazy to deal with real garlic), and rubbed it down with oil. I baked it at 350 for about 45 minutes, at which point there was a pool of liquid in the bowl of the squash. I poured it out and baked it another half an hour, then let it sit on the counter to cool. The sweetness of the squash went perfectly with the bite of this: http://www.food.com/recipe/creamy-sun-dried-tomato-roasted-red-pepper-and-artichoke-pasta-52282

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I'm a believer - thanks for a perfect recipe! This has MUCH better flavor and texture than traditional steaming -- I'll always do it this way now. Thanks!

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This is one of the best speghetti squash recipes I have used so far. It doesn't come out too mushy and has great flavor with the garlic. This is a regular recipe in our household now.

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