Spaghetti Squash

Very healthy, simple, and yummy!


  1. Preheat the oven to 400°F
  2. Slice the squash in half. Spaghetti squash are really tough and hard, so be cautious and work slowly.
  3. Scoop out the seeds. Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — you will want that!
  4. Place the squash in a roasting pan. Place the squash halves cut-side down in a roasting pan.
  5. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil.
  6. Cook the squash for 45 minutes. Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
  7. The squash is done when tender. The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
  8. Scrape out the squash. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
  9. Serve the squash. Serve the squash immediately, tossed with your favorite marinara sauce. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.



  1. Precalentar el horno a 400 F
  2. Corte la calabaza por la mitad. Esta calabaza es muy dura y dificil de cortar, asi es que tenga cuidado
  3. Retire las semillas. Use una cuchara para raspar las semillas y trozos fibrosos de carne desde el interior de la calabaza
  4. Coloque la calabaza en una bandeja de horno. El lado cortado mirando hacia abajo.
  5. Vierta un poco de agua (opcional) en la bandeja. La calabaza va a hornearse bien si agua, pero el agua hace que la calabaza se ponga mas tierna.
  6. Cueza la calabaza por 45 minutos (o menos si es una calabaza chica).
  7. La calabaza esta lista cuando puede perforarla con un tenedor. La carne se separara si la raspa con un tenedor como hebras de espagueti. Si todavia sabe crujiente, puede poner la calabaza de vuelta por otros 15-20 minutos
  8. Raspe la calabaza. Use un tenedor para tirar la carne y separarla en hebras. Raspe la calabaza en la misma direccion que las hebras, para hacer los ‘fideos’ largos
  9. Sirva la calabaza. Puede usar su salsa de tomates favorita! Pueden refrigerar la calabaza por una semana, o congelarla por un maximo de tres meses.

Bon apetit!

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