How to Cook with Spaghetti Squash

Once the squash is cleaned out I spray coconut oil on the rims and inside the squash. Then I sprinkle the insides with whatever seasonings strike my fancy. Usually, it’s sea salt, pepper, garlic powder, onion powder, and turmeric.

If I’m making it to go with salmon I cook the squash alone on a pan in the oven set at 375 degrees F for about 35 minutes with the skin side up. You know it is done when a regular fork can pierce the yellow shell easily.

Now the fun begins! Be careful because it’s hot. Turn the halves over to reveal the fleshy side and take the same fork you poked it with and start scratching the meat. It magically turns into spaghetti noodle shapes! I add grass fed butter to the pile of warm ‘noodles’ to help the vitamins get absorbed and make it taste even more awesome.

That is really all there is to cooking spaghetti squash. Once you have your squash cooked the only limitation you have is your own imagination. You can add anything to them! I found an awesome lasagna recipe online that we absolutely love. You basically use a layer of squash in place of the noodles. I can’t share the recipe in this article because it is not my own. Truly though, just substitute the squash noodles for the wheat pasta in any recipe you can think of. It works great.

I also have some of my own creations. We place oven grilled salmon on a bed of squash noodles. I often cook chicken thighs with the squash on a cookie sheet together. I just put tin foil on the sheet and fold up a small divider wall between the chicken and the squash and it works out great! You can put on any sauce that your taste buds desire.

I hope this answers your question, Don.

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